Grilled Steak Salad Nicoise

1. 1

   In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper.

2. 2

   Place the steak in a zip-top bag, add the marinade and rub the flank steak all over.

3. 3

   Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.

4. 4

   While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water.

5. 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.

6. 6

   Add the green beans to the water in the last 5 minutes.

7. 7

   Drain and set aside.

8. 8

   Preheat the grill over medium heat.

9. 9

   In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth.

10. 10

    Whisk in the remaining 1/4 cup olive oil.

11. 11

    Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side.

12. 12

    Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.

13. 13

    To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates.

14. 14

    Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak.

15. 15

    Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

* Per serving · 4 servings · Values may vary.