Learn how to make a great marinade, as well as your own vinaigrette salad dressing with flavors of Dijon mustard and tarragon. Grill steak and serve over salad greens and green beans, drizzled with dressing.
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For the steak and marinade:
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup Dijon mustard
- 1 tablespoon chopped fresh tarragon leaves (or fresh thyme)
- 1 1/4 to 1 1/2 pounds grass-fed flank steak
- 1/4 teaspoon avocado oil (for the grill pan)
- 8 ounces fresh mixed baby greens or baby spinach
- 12 ounces cooked baby green beans
For the vinaigrette:
- 2 tablespoons extra virgin olive, walnut or avocado oil
- 1 tablespoon red wine or balsamic vinegar
- 1 teaspoon Dijon mustard
- Pinch of sea salt
- Pinch of ground black pepper
To prepare the steak and marinade:
- In a small bowl, whisk together the oil, vinegar, mustard and tarragon until smooth.
- Sprinkle the steak with salt, pepper and garlic.
- Place the steak in a flat glass dish and cover with the marinade, coating both sides.
- Allow it to marinade at room temperature for 1 hour or it can be marinaded overnight in the refrigerator. If you marinate overnight, let steak sit at room temperature for 1 hour before grilling.
- Brush a well-seasoned grill pan with the avocado oil and heat over medium to medium-high heat.
- Remove the steak from the marinade and place on the grill pan.
- Grill for 3 to 4 minutes on each side. It stays more tender when cooked to medium-rare (internal temperature: 125 F).
- While the steak is grilling, combine all the vinaigrette ingredients in a small bowl and whisk together.
- When steak is done, put it on a cutting board and let it sit for 10 minutes to redistribute the internal juices. Then, cut into thin slices.
- To serve, pile the greens in equal portions in the center of four plates and place a few pieces of the sliced steak on top of each.
- Scatter green beans around the edges and drizzle with vinaigrette.
Chef’s note: Green beans can be served warm, at room temperature or chilled.
Nutrition information (per serving)
Each serving = 6 ounces of steak, about 2 cups salad greens, 3/4 cup green beans
Fat: 32 g
Saturated fat: 7 g
Cholesterol: 105 mg
Fiber: 3 g
Protein: 39 g
Carbohydrate: 8 g
Sodium: 500 mg
— Eat Fat, Get Thin, by Mark Hyman, MD.