Steak with bean salad and gorgonzola

Mix the olive oil with the thyme. Sprinkle the steak with salt and pepper and rub the meat with the thyme oil.

Boil the haricots vertically for 5-6 minutes. Drain them, rinse cold water and drain.

Roast the steak for about 2 minutes per side on the barbecue. Place the gorgonzola in a ovenproof dish on the side until the cheese melts slightly.

Mix the arugula with the radicchio and divide the haricot verts with the to and red onion. Mix the garlic with extra virgin olive oil, balsamic vinegar, salt and pepper.

Cut the steak into slices and put the meat on the salad. Sprinkle with the balsamico dressing and spread the gorgonzola over the salad.