Grilled Steak Salad Niçoise

Ingredients

• 2 tablespoons dijon mustard 
• 1.5 pounds flank steak 
• 0.3 pound green beans trimmed
• 2  hard-cooked eggs quartered
• 16  kalamata olives 
• 4 medium size new potatoes cut into 1/4-inch slices
• 4  plum tomatoes cut into 4 wedges
• 6 cups gourmet salad greens 
• 16 ounce balsamic vinaigrette salad dressing 

Equipment

• paper towels
• sauce pan
• whisk
• grill
• ziploc bags

Directions

1. Score steak diagonally across grain at 3/4-inch intervals.
2. Whisk together vinaigrette, mustard, and, if desired, anchovy paste.
3. Pour 1/2 cup mixture in a shallow dish or heavy-duty zip-top plastic bag; reserve remaining mixture.
4. Add flank steak to dish or bag, cover or seal, and chill 1 hour, turning occasionally.
5. Cook potato in boiling water to cover in a large saucepan 10 to 12 minutes or until tender; drain and toss with 1/2 cup reserved vinaigrette mixture. Set aside.
6. Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Pat dry with paper towels, and set aside.
7. Remove flank steak from marinade, and discard marinade.
8. Grill steak, covered with grill lid, over medium-high heat (350 to 40
9. minutes on each side or to desired degree of doneness.
10. Remove from grill, and let stand 10 minutes.
11. Cut diagonally across grain into 1/4-inch-thick slices.
12. Toss salad greens with 1/4 cup remaining vinaigrette mixture, and place on 4 serving plates. Arrange steak, green beans, potato, tomato, olives, and egg on salad greens.
13. Drizzle with remaining vinaigrette mixture, and serve immediately.