Serve this hearty salad with crusty baguettes and red wine or sparkling water.
Cook green beans in boiling water in a saucepan 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
Cook potato in boiling water to cover in saucepan 15 minutes or until tender; drain and cool slightly. Cut potato into quarters.
Cut flank steak diagonally across the grain into thin strips.
Mound steak strips in center of a lettuce lined-platter. Arrange green beans, potato, onion, tomato, and olives around flank steak. Serve with Peppercorn Ranch dressing.