Steak Salad with Goat Cheese

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon grainy mustard
• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• Salt and pepper
• 1 pound skirt steak cut crosswise into 2 equal pieces
• 1/2 pound green beans trimmed
• 2 medium heads red-leaf lettuce torn into bite-size pieces
• 2 plum tomatoes halved and thinly sliced
• 4 ounce goat cheese crumbled

Instructions

1. In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
2. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
3. Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
4. In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.