The addition of beans and vegetables make this a high fiber salad and filling as well.
Marinade steak with 1/2 cup of the dressing in a bowl and cover. Let marinate in refrigerator for 30 minutes.
Grill steak over high heat for 5-10 minutes to desired doneness. Set steak aside and let rest 10 minutes.
Meanwhile, toss greens with tomatoes, beans, carrot, celery, squash and remaining 1/2 cup of dressing.
Cut steak across the grain into thin slices. Place vegetables on serving platter. Top with steak slices, serve.