How to make Nice Beef Salad at home?

Thickly sliced rumpsteak 340g, fat removed, salt and pepper to taste, driedherbesdeProvence 1/4 tsp, more or less as appropriate, new potatoes 450g, diced, cannellini beans (string beans) 225g, sinews removed, frozen lima beans 225g, thawed, small cherry tomatoes 275g cherry or saint tomatoes, halved, 65g pitted black and green olives, 2 tablespoons finely chopped shallots, 3 tablespoons finely chopped parsley, 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 2 teaspoons Dijonmustard, 170g young spinach leaves, 300g torn lettuce leaves

Precipes

1. Dry the beef with paper towels and season with salt, pepper and spices de Provence. Set aside.

2. Fill a pot with water and bring to a boil, add the potatoes and cook for 10 minutes. Add the cannellini beans and lima beans and cook for 5 minutes, until all the vegetables are tender. Drain, rinse with water and cool slightly.

3. Toss the potatoes, beans, lima beans, tomatoes, olives, shallots and parsley and set aside.

4. Heat skillet over medium-high heat; add beef and sear 3 minutes on each side, or until cooked to desired doneness. Serve and let stand for 5 minutes. Meanwhile, toss with olive oil, vinegar, mustard and 2 tablespoons water. Season with salt and pepper to taste.

5. Cut the beef into 0.5 cm thick strips and place on top of the vegetables. Pour the gravy over the dressing, then drizzle the dressing over the meat strips and vegetables and toss to coat. Mix lettuce and spinach in a large salad bowl, and serve the beef and vegetable salad on lettuce leaves.