Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.
Meanwhile, combine vinaigrette ingredients in small bowl; set aside.
Press 2 teaspoons peppercorns evenly onto beef Ranch Steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness. Grill peppers 7 to 11 minutes (gas grill times remain the same) or until crisp-tender, turning steaks and vegetables occasionally.
Cooking Tip: One pound beef Top Sirloin Steak, cut 1-inch thick may be substituted for Ranch Steaks. For charcoal, grill, covered, 11 to 15 minutes (for gas, grill, covered, 13 to 16 minutes) for medium rare to medium doneness, turning occasionally.
Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces. Season beef and vegetables with salt, as desired. Divide salad greens among four serving bowls; top evenly with vegetables. Arrange beef on salad. Sprinkle with blue cheese. Drizzle with vinaigrette.
Nutrition information per serving, using ranch steaks: 306 Calories; 144 Calories from fat; 16g Total Fat (5 g Saturated Fat; 8 g Monounsaturated Fat;) 71 mg Cholesterol; 347 mg Sodium; 15 g Total Carbohydrate; 2.1 g Dietary Fiber; 25 g Protein; 3.3 mg Iron; 5.1 mg NE Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.8 mg Zinc; 36.9 mcg Selenium; 88 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.