Categories: salad

Ingredients

• 1 1/2 lbs. flank steak
• 1 (16 oz.) bottle vinaigrette
• 2 Tbsp. Dijon mustard
• 2 tsp. anchovy paste (optional)
• 4 medium-size new potatoes, cut into 1/4-inch slices
• 1/4 lb. small green beans, trimmed
• 6 cups gourmet salad greens
• 4 plum tomatoes, each cut into 4 wedges
• 16 kalamata olives
• 2 hard-cooked eggs, quartered

Directions

1. Score steak diagonally across grain at 3/4-inch intervals.
2. Whisk together vinaigrette, mustard, and, if desired, anchovy paste. Pour 1/2 cup mixture in a shallow dish or heavy-duty zip-top plastic bag; reserve remaining mixture. Add flank steak to dish or bag, cover or seal and chill 1 hour, turning occasionally.
3. Cook potato in boiling water to cover 3 to 4 minutes or until crisp-tender; drain and toss with 1/2 cup reserved vinaigrette mixture. Set aside.
4. 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.
5. Remove flank steak from marinade, and discard marinade.
6. Grill steak, covered with grill lid, over medium-high heat (350 to 400 degrees) 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Cut diagonally across grain into 1/4-inch thick slices.
7. 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. Drizzle with remaining vinaigrette mixture and serve immediately.

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