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Grilled Steak Salad Niçoise

Yield Makes 4 servings
All the ingredients of the French classic are here except tuna.


  • 1 1/2 pounds flank steak
  • 1 (16-ounce) bottle vinaigrette
  • 2 tablespoons Dijon mustard
  • 2 teaspoons anchovy paste (optional)
  • 4 medium-size new potatoes, cut into 1/4-inch slices
  • 1/4 pound small green beans, trimmed
  • 6 cups gourmet salad greens
  • 4 plum tomatoes, each cut into 4 wedges
  • 16 kalamata olives
  • 2 hard-cooked eggs, quartered

How to Make It

  1. Score steak diagonally across grain at 3/4-inch intervals.

  2. Whisk together vinaigrette, mustard, and, if desired, anchovy paste. Pour 1/2 cup mixture in a shallow dish or heavy-duty zip-top plastic bag; reserve remaining mixture. Add flank steak to dish or bag, cover or seal, and chill 1 hour, turning occasionally.

  3. Cook potato in boiling water to cover in a large saucepan 10 to 12 minutes or until tender; drain and toss with 1/2 cup reserved vinaigrette mixture. Set aside.

  4. Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Pat dry with paper towels, and set aside.

  5. Remove flank steak from marinade, and discard marinade.

  6. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Cut diagonally across grain into 1/4-inch-thick slices.

  7. Toss salad greens with 1/4 cup remaining vinaigrette mixture, and place on 4 serving plates. Arrange steak, green beans, potato, tomato, olives, and egg on salad greens. Drizzle with remaining vinaigrette mixture, and serve immediately.