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1
Combine the mustard, garlic, salt, and pepper in a small bowl.
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2
Coat both sides of the steaks with a thin layer of the spice mixture, rubbing it in thoroughly.
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3
Let them sit at room temperature for 1 hour.
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4
(The rub should be almost completely absorbed by the meat, or it will burn when the steaks are grilled.)
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5
Meanwhile, make the salad.
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6
Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
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7
Meanwhile, make the dressing.
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8
Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice.
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9
While whisking constantly, slowly drizzle in the oil and whisk until evenly combined.
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10
Set the dressing aside.
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11
Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
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12
Drain and transfer to the prepared ice water bath.
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13
When the beans are chilled, drain again and thoroughly pat dry with paper towels.
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14
Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly.
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15
Taste and add more salt and pepper as needed.
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16
Set aside at room temperature or refrigerate while you grill the steaks.
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17
Heat a gas or charcoal grill to high (about 450 degrees F to 550 degrees F).
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18
When the grill is ready, rub the grates with a towel dipped in vegetable oil, place the steaks on the grates, and close the grill.
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19
Cook, undisturbed, until grill marks appear on the bottom and the steaks are lightly charred on the edges, about 4 to 5 minutes.
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20
Flip, close the grill, and cook until the steaks reach medium rare, about 4 minutes more.
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21
(To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center.
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22
You can also use an instant-read thermometer; it should register 115 degrees F to 120 degrees F for rare, 125 degrees F to 130 degrees F for medium rare.)
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23
Transfer the steaks to a cutting board and let them rest for at least 5 to 10 minutes.
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24
Serve with the salad.
