Wash and dry produce.

Cut potatoes into 1-inch pieces.

Place potatoes and half the garlic herb butter in a medium microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until tender, 6-7 minutes. Remove plastic wrap.

While potatoes cook, trim green beans if necessary; halve widthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Roughly chop olives.

Once potatoes are done, place green beans in a second medium microwave-safe bowl. Cover tightly with plastic wrap. Microwave until tender, 2-3 minutes.

Pat steak* dry with paper towels and season with half the herbes de Provence (you’ll use the rest in the next step), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Transfer to a cutting board to rest.

Halve and toast baguette. Spread cut sides with remaining garlic herb butter. Halve each piece on a diagonal.

In a large bowl, whisk together vinegar, mustard, remaining herbes de Provence, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.

To bowl with dressing, add lettuce, potatoes, green beans, tomatoes, and olives; toss to combine.

Thinly slice steak against the grain.

Divide salad between plates and top with steak. Serve with garlic bread on the side.