- Combine 1/2 cup of the olive oil, 1/4 cup of the vinegar, garlic, and pepper to taste in a shallow glass dish or resealable plastic bag. Add steak; turn to coat. Cover dish or seal bag. Refrigerate 8 to 24 hours, turning steak occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Remove steak from marinade; discard marinade. Pat steak dry with paper towels. Grill steak 4 to 5 minutes per side or to desired doneness. Remove; cover with foil and let stand 10 minutes.
- Meanwhile, in amedium bowl combine remaining 1/2 cup olive oil, 1/4 cup vinegar, mustard, and salt and pepper to taste. Add green beans; toss to coat.
- Place bean salad evenly on individual plates; top with onion and parsley. Slice steak across the grain and serve with bean salad.
View all nutritional information
Calories 268, Calories Fat 133, Total Fat 14g, Saturated Fat 3g, Cholesterol 36mg, Sodium 79mg, Carbohydrate 8g, Protein 25g
|Calories (fat) extra||49|
|Total Fat (extra)||23|
|Saturated Fat (extra)||18|
|Vitamin A (extra)||17|
|Vitamin C (extra)||33|