In a small mixing bowl, combine balsamic vinegar, honey and pepper. While whisking, slowly add oil to create a vinaigrette. Add a pinch of salt or more to taste; set aside.

Preheat grill. Season steaks with salt and pepper and grill to desired doneness. Allow steaks to rest 5 minutes before slicing thinly across the grain.

In a large bowl, combine mixed greens, green beans and tomatoes. Lightly drizzle vinaigrette on salad and gently toss (refrigerate extra dressing for another time). Serve with warm steak strips and garnish with blue cheese.