Beef Strip Steak Salad with Spring Vegetables

Ingredients

• 2 Strip steaks (about 1 1/2 lbs.)
• 1 ½ lbs. multicolored baby potatoes
• 1 lb. French cut green beans
• 1 tsp. Kosher salt, divided
• 1 Tbsp. plus 1 tsp. olive oil, divided
• 1 tsp. ground black pepper
• 2 romaine lettuce hearts, chopped
• 2 cups arugula
• 1 cup cherry tomatoes, halved
• ¼ cup kalamata olives, pitted
• 1 large avocado, sliced
• 3 radishes, thinly sliced
• 3 soft boiled eggs, halved
• ⅓ cup mixed fresh herbs (such as thyme, parsley, basil, or dill)
• 2 Tbsp. prepared Champagne vinaigrette dressing

Optional ingredients

• Cornichon pickles