3 - 4 pounds London broil
8 oz. blue cheese crumbled
1 Tbsp. Worcestershire sauce
One quarter cup light cream or half and half
Fresh ground pepper
1 tsp. crushed red pepper

Grill London broil over medium hot charcoal to desired doneness. Meanwhile combine blue cheese, Worcestershire sauce, cream, ground pepper and red pepper in a blender until smooth. Pour over steak and place in a warm oven for several minutes to warm sauce. Slice and serve

The Skinny: Trim any fat from the London Broil before cooking.

Fresh Bean and Hazelnut Salad

6 cups mixed greens
1 pound fresh green beans
One third cup hazelnuts, chopped
8 oz. Feta cheese, crumbled
One quarter cup olive oil
One quarter cup red wine vinegar
One half tsp. dry mustard
1 tsp. dried oregano
1 clove garlic, minced
Salt and pepper to taste

Bring a saucepan of water to a boil and place green beans in the boiling water and blanch for several minutes. Remove and place in cold water to prevent further cooking. Place mixed greens, in a bowl. Drain cold water from green beans and add them to the mixed greens along with hazelnuts and Feta cheese. Combine olive oil, red wine vinegar, dry mustard, oregano, garlic and salt and pepper in a cruet and shake. Just before serving pour over salad and toss