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1
Stir together the vinaigrette and mustard; set aside 1/2 cup.
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2
Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag.
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3
Cover or seal and marinate in the refrigerator at least 2 hours.
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4
About 30 minutes before you plan to eat, start preparing the salad.
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5
Bring the cold water and eggs to a boil.
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6
Remove from heat, cover and let them sit off the heat for about 15 minutes.
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7
Rinse eggs in cold water until they have cooled.
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8
Peel eggs, slice, and set aside.
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9
While eggs are cooking, place potatoes and cold water in a heavy saucepan.
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10
Bring to a simmer and cook, uncovered, for about 10-15 minutes depending on the size of the potatoes, until they are just tender, being careful not to overcook.
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11
When they are cool, peel the potatoes, quarter them, and set aside.
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12
Then, in a medium saucepan bring salted water to a boil, and cook the beans until crisp-tender, about 5 minutes.
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13
Drain beans in a colander, rinse under cold water to stop the cooking and drain again.
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14
Pat dry and set aside.
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15
Drain steak and discard marinade.
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16
Grill, covered, over medium-high heat 6-8 minutes on each side or to desired doneness.
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17
Slice diagonally across the grain.
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18
Prepare the salad by combining the eggs, potatoes and beans.
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19
Mix them with the mixed greens and olives.
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20
Toss the steak slices gently with the salad and drizzle with the remaining 1/2 cup vinaigrette mixture.
