RIB EYES WITH VEGGIES AND BLUE CHEESE BUTTER

Yield: 4 servings

1 pound fresh green beans, trimmed 2 cups multi-colored grape tomatoes 2 tablespoons olive oil 1½ teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 (12- to 16-ounce) boneless rib-eye steaks, New York strip steaks, hanger steaks or flank steaks 3 tablespoons butter, softened 1½ tablespoons crumbled blue cheese

½ teaspoon chopped fresh thyme

Preheat broiler, with the oven rack 6 to 8 inches from the heat.

Place the green beans and tomatoes on a rimmed baking sheet. Drizzle with the oil and sprinkle with 1 teaspoon of the salt and ½ teaspoon of the pepper; toss well.

Broil 5 minutes. Remove the baking sheet from the oven. Sprinkle the remaining ½ teaspoon each salt and pepper on the steaks. Arrange the steaks on the baking sheet in a single layer, moving aside the green beans and tomatoes to make room.

Return the baking sheet to the oven; broil the steaks until the desired degree of doneness, 2 to 4 minutes on each side. Remove from the oven; let the steaks rest 5 minutes.

Combine the butter, blue cheese and thyme in a small bowl; stir well. Serve the butter mixture over the steaks.

PER SERVING: 572 calories; 36 g fat; 15 g saturated fat; 173 mg cholesterol; 51 g protein; 11 g carbohydrate; 6 g sugar; 4 g fiber; 865 mg sodium; 104 mg calcium

— Adapted from “One Sheet Eats” by Oxmoor House