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1. If you will be using a skillet to cook the steak then you will need to preheat your oven to 400 F.
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2. Blanch the corn but dipping the ears into a pot of boiling water for about 1 minute. Then remove them from the water and plunge them into a bowl of ice water.
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3. Blanch the green beans for about 1 1/2 minutes, then plunge the beans into a bowl of ice water.
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4. Coat the steak on both sides with olive oil and season both sides of the steak liberally with Chicago or Montreal steak seasoning, salt and pepper. Set to the side.
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5. Make the vinaigrette. In a small bowl add the shallots, mustard, salt, pepper, and vinegar, stir with a whisk.
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6. Slowly drizzle the 2/3 cup olive oil into the mixture while whisking.
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7. Stir the chopped parsley into the vinaigrette. Set to the side.
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8. Either grill your steak over medium-high heat on your grill or heat a heavy, oven-safe skillet over medium high. Be sure the pan is good and hot before putting the steak into the pan. Cook about 3 minutes on each side, or until you have a nice rich, caramel brown color on both sides of the steak.
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9. Finish the steak in the preheated oven for 5 to 7 minutes until the steak is medium rare to medium. Then remove it from the oven and let the steak rest at least 5 minutes.
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10. Place the torn lettuce over a platter, put the vegetables around the perimeter of the platter. I like to make little piles of each veggie, rather than mixing it all up, so that each person can take what they like.
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11. Slice the steak and lay it over the lettuce, in the center of the platter, pour any pan juices over the steak.
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12. Put the blue cheese on either side of the steak.
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13. Put a little of the vinaigrette over the steak.
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14. Serve the salad with the remaining vinaigrette and a good garlic bread.
