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vinaigrette dressing mustard flank steak mixed greens potatoes green beans tomatoes eggs black olives
Viewed: 41 - Published at: 6 years agoIngredients
- 1 12 cups bottled vinaigrette dressing
- 2 -3 tablespoons dijon-style mustard (or to taste)
- 1 lb flank steak
- 4 cups mixed greens
- 4 new potatoes
- 1 lb green beans, cooked
- 3 plum tomatoes, sliced
- 2 hard-cooked eggs, sliced
- 14 cup black olives
Method
- Stir together the vinaigrette and mustard; set aside 1/2 cup.
- Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag.
- Cover or seal and marinate in the refrigerator at least 2 hours.
- About 30 minutes before you plan to eat, start preparing the salad.
- Bring the cold water and eggs to a boil.
- Remove from heat, cover and let them sit off the heat for about 15 minutes.
- Rinse eggs in cold water until they have cooled.
- Peel eggs, slice, and set aside.
- While eggs are cooking, place potatoes and cold water in a heavy saucepan.
- Bring to a simmer and cook, uncovered, for about 10-15 minutes depending on the size of the potatoes, until they are just tender, being careful not to overcook.
- When they are cool, peel the potatoes, quarter them, and set aside.
- Then, in a medium saucepan bring salted water to a boil, and cook the beans until crisp-tender, about 5 minutes.
- Drain beans in a colander, rinse under cold water to stop the cooking and drain again.
- Pat dry and set aside.
- Drain steak and discard marinade.
- Grill, covered, over medium-high heat 6-8 minutes on each side or to desired doneness.
- Slice diagonally across the grain.
- Prepare the salad by combining the eggs, potatoes and beans.
- Mix them with the mixed greens and olives.
- Toss the steak slices gently with the salad and drizzle with the remaining 1/2 cup vinaigrette mixture.
