Grilled Steak Salad Niçoise

Ingredients

• 1 (16-ounce) top sirloin, skirt or flatiron
• Salt and pepper
• 4 cups mixed baby lettuces
• 4 hard boiled eggs, chopped
• 2 Roma tomatoes, quartered
• 1 cup Nicoise or kalamata olives, pitted
• 8 new potatoes, quartered and steamed until tender
• 20 green beans, end trimmed
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoons shallots, minced

Preparation

1. Start a charcoal or wood fire or preheat a gas grill or broiler, the fire should be quite hot and rack about 2 inches from the heat source.
2. Cook the green beans in boiling salted water for about 4 to 5 minutes. Drain green beans and submerge in ice water for 2 minutes. Drain again. Set aside.
3. Season steak with salt and pepper and grill for 4 to 5 minutes on each side until medium rare to medium. Leave for longer for well done meat. Rest steak on cutting board for 5 minutes. Cut the steak into 4 to 5 thin slices.
4. To make the vinaigrette, add vinegar to the 3/4cup of olive oil along with salt, pepper, shallot and mustard. Whisk together in a bowl until smooth or shake vigorously in a mason jar for one minute.
5. Arrange mixed lettuces on a platter and top with chopped hard boiled eggs, Roma tomatoes, olives, cooked new potatoes, and green beans. Arrange steak on top of the salad. Drizzle 2-3 Tablespoons of dressing over each salad.