Steak with Mixed Olive Tapenade, Butternut Squash, and Green Beans

Cook squash according to package directions. Place squash in a bowl; stir in 1/4 teaspoon salt.

Combine olives, shallot, 2 tablespoons oil, 1 tablespoon juice, vinegar, rind, and crushed red pepper in a bowl.

Bring a large saucepan filled with water to a boil. Add haricots verts; cook until crisp-tender, about 4 minutes. Place beets in a colander; drain haricots verts over beets. Place mixture in a bowl. Add remaining 1 tablespoon oil and remaining 1 tablespoon juice; toss.

Heat a grill pan or large skillet over high; coat with cooking spray. Sprinkle steak with black pepper and remaining 1/2 teaspoon salt. Add steak to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

Divide butternut squash, haricots verts mixture, and steak among 4 plates. Top steak evenly with olive mixture. Sprinkle servings evenly with parsley.