Directions

1. 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.
2. 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.
3. 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.
4. Place bean salad evenly on individual plates; top with onion and parsley. Slice steak across the grain and serve with bean salad.