3 Tb. Dijon mustard
1 lb. flank steak
4 c. mixed greens
4 cooked new potatoes, quartered
1 lb. green beans
3 plums tomatoes, sliced
2 hard boiled eggs, sliced
1/4 c. black olives
Stir together the vinaigrette and mustard and set aside 1/2 cup.
Combine flank steak and remaining vinaigrette in a shallow dish or resealable bag. Cover or seal and marinate in refrigerator for 2 hours.
Drain steak and discard marinade.
Grill with lid closed over medium high heat 6 to 8 minutes to desired doneness.
Slice diagonally across the grain.
Toss over mixed greens with potatoes, green beans, tomatoes, eggs and olives.
Drizzle with remaining vinaigrette.
