Flank Steak with Herbed Potatoes & Green Beans

Let it be known: Dave can cook. We picked this recipe out of Cook's Country because it looked delicious and said it only took thirty minutes to prepare. Dave told me to stay out of the kitchen for a little bit while he handled dinner. By the time I stepped in to check on the progress, dinner was ready and the steak was cooked perfectly. Food always tastes so much better when someone else cooks it for you!

2 medium Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
7 tablespoons olive oil
1 flank steak (about 1 1/2 pounds)
salt and pepper
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
8 ounces green beans, trimmed and cut into 2 inch pieces
1 shallot, minced
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill

Toss potatoes and 1 tablespoon oil in large bowl and wrap tightly with plastic wrap. Microwave until potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute halfway through cooking. Drain well.

Pat steak dry with paper towels and season with salt and pepper. Combine vinegar and mustard in medium bowl. Slowly whisk in 5 tablespoons oil. Coat steak with 2 tablespoons vinaigrette. Heat remaining oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.

Cook potatoes and beans in now-empty skillet over medium heat until browned and tender, about 5 minutes. Off heat, stir in remaining vinaigrette, shallot, parsley and dill. Season with salt and pepper. Slice steak thinly against grain. Serve with potato and bean salad.