Niçoise Salad with Grilled Steak

Ingredients:

• 1 flank steak weighing 0.7 kg.
• 1/4 tbsp. + 1 tbsp. l. olive oil
• 1 clove garlic, finely grated
• 0.5 tsp dried chopped rosemary
• 0.5 kg red potatoes (5-6 medium tubers), cut into 0.5 cm thick circles.
• 220 g green beans, trimmed
• 3 tablespoons red wine vinegar
• 1 tbsp grainy or Dijon mustard
• 1 tbsp finely chopped shallots (about 1 small onion)
• 1 teaspoon of honey
• 150 g spinach
• 1/3 cup pitted olives, halved
• 2 ripe tomatoes, cut into large pieces

Preparation:

1. In a small bowl, combine 1 tablespoon of olive oil with the garlic, rosemary, 1 teaspoon of coarse salt, and 1/2 teaspoon of black pepper. Place the steak in a zip-lock bag, add the marinade, and rub it over all sides of the meat. Let it sit at room temperature for 30 minutes to bring the steak to room temperature.
2. While the steak is marinatingPlace the potatoes in a medium saucepan, add a generous pinch of salt, and cover with cold water. Bring to a boil, reduce heat, and simmer until the potatoes are tender and easily pierced with a knife, about 15 minutes. Five minutes before they're done, add the green beans. Drain and set the vegetables aside.
3. Preheat the grill to medium heat. In a medium bowl, combine the vinegar, mustard, shallot, honey, 1/2 teaspoon salt, and black pepper to taste. Stir in the remaining 1/4 cup olive oil.
4. Grill the steak, turning once, until the internal temperature reaches approximately 135°F (55°C), 7-8 minutes per side. Let it rest on a cutting board for 10 minutes, then slice thinly across the grain.
5. To serve, toss the spinach with 2 tablespoons of the dressing and divide among four plates. Layer the potatoes, green beans, olives, tomatoes, and sliced ​​steak evenly on top. Drizzle with the remaining dressing and season lightly with salt and pepper.