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Preheat the grill to high heat for at least 10 minutes.
For the green bean salad: Whisk together the sesame oil, salt and pepper. Brush over the green beans and cut sides of the orange. Turn the grill down to medium-high and grill the orange cut-side down for 5 minutes. After 2 minutes, add the beans and grill until
grill marks start to form but beans are still firm, 1 to 2 minutes per side.
Lay beans in a single layer on a serving plate.
For cooking steaks: Remove steaks from the marinade and grill over medium-high heat until medium rare, 5 minutes per side. Remove and let rest for 5 minutes.
Gently mix the carrots and cilantro with 2 tablespoons of juice from the grilled orange. Pour across the beans in a straight line. Sprinkle the pecans, gorgonzola and avocados directly over the dressing.
Wine Pairing Selection: Beringer Founders' Estate Malbec