Serves 4.

From "America's Test Kitchen Simple Weeknight Favorites."

• 1/2 c. extra-virgin olive oil

• 5 tbsp. Dijon mustard, divided

• 3 tbsp. lemon juice

• Salt and pepper

• 1 lb. red potatoes, cut into 1-in. pieces

• 8 oz. green beans, trimmed and cut into 11/2 -in. lengths

• 2 tbsp. chopped fresh dill

• 1 (11/2-lb.) flank steak, trimmed


Bring 4 quarts water to boil in large pot. Whisk oil, 2 tablespoons mustard and lemon juice together in large bowl and season with salt and pepper.

Add potatoes, beans and 1 tablespoon salt to boiling water and cook until potatoes are tender and beans are bright green, 5 to 7 minutes. Drain vegetables and transfer to bowl with dressing. Add dill and toss to coat. Season with salt and pepper to taste.

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes.

To grill steak: Pat steak dry with paper towels and brush with remaining 3 tablespoons mustard. Clean and oil cooking grate. Place steak on grill and cook (covered if using gas) until well browned and meat registers 120 to 125 degrees (for medium-rare), 4 to 6 minutes per side.

Transfer to platter, tent loosely with aluminum foil and let rest for 5 minutes. Slice steak thin against grain and arrange on platter. Serve with potato and green bean salad.