Grilled Steak Salad Niçoise

1. 1

   Score steak diagonally across grain at 3/4-inch intervals.

2. 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. 3

   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.

4. 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. 5

   Remove flank steak from marinade, and discard marinade.

6. 6

   Grill steak, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 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. 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.

* Per serving · 4 servings · Values may vary.