Combine 1/2 cup of the oil, 1/4 cup of the vinegar, and garlic in shallow glass dish or resealable plastic bag. Add steak; turn to coat. Cover dish or seal bag. Refrigerate 8 to 24 hours, turning occasionally.
Coat grill rack with nonstick cooking spray. Preheat grill to high direct heat (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. Let stand 10 minutes.
Meanwhile, in medium bowl combine remaining 1/2 cup oil, 1/4 cup vinegar, mustard, and salt and pepper to taste. Add cooked green beans; toss to coat.
Divide green beans evenly on serving plates; top with onions and parsley. Slice steak across the grain and serve with green bean salad.
|Serving Size 1|
|Amount Per Serving|
|Calories 268||Calories from Fat 133|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 3g||14%|