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This is a main-course salad, perfect on a hot summer night, a warm spring night, arm, really, any time the craving hits you. The concentrated flavor of skirt steak pairs beautifully with the earthy potatoes. A delicate radish vinaigrette ties it all together.
Radishes!
You can use any variety of radish in this dish but whenever I can I use two kinds, familiar round red radishes for the vinaigrette and delicate French breakfast radishes, shown here, for the salad. 
Put the potatoes into a large saucepan, cover with water by at least 2 inches and season generously with salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 to 20. Drain and transfer to a wide shallow bowl to cool slightly.
Meanwhile, make the vinaigrette. Put the shallot, minced radishes and garlic into a bowl, season with salt, add the vinegar and lemon juice and set aside for a few minutes. Add the chives, season with several turns of black pepper and stir in the olive oil. Taste and correct for acid and salt. Set aside.
When the potatoes are cool enough to handle, slice them thinly and put them in a wide shallow serving bowl. Spoon about half the dressing over the potatoes and set aside.
Prepare a charcoal fire or heat a stove-top grill. Season the steak all over with salt and pepper. Set it on the grill, cook for 2 minutes, turn and cook for 2 minutes more. Transfer to a plate, cover with a loose fitting lid or a sheet of aluminum foil and let rest 3 to 4 minutes.
While the meat rests, add the radishes, radish leaves and green beans to the potatoes and toss gently.
Cut the steak into thin strips, slicing with the grain. Arrange on top of the potatoes and spoon the remaining dressing over the salad. Season with salt and pepper, sprinkle with Italian parsley and enjoy right away.
Alternately, the salad can be served on individual plates. You may also toss the meat with the vegetables before serving.
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