Ingredients
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
2 tablespoons white-wine vinegar
2 tablespoons olive oil
coarse salt and ground 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 ounces goat cheese, crumbled
Preparation
In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
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.
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.
In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.
