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1
In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
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2
Place the steak in a zip-top bag, add the marinade and rub the flank steak all over.
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3
Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
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4
While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water.
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5
Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes.
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6
Add the green beans to the water in the last 5 minutes.
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7
Drain and set aside.
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8
Preheat the grill over medium heat.
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9
In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth.
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10
Whisk in the remaining 1/4 cup olive oil.
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11
Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side.
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12
Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
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13
To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates.
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14
Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak.
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15
Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.
