In small bowl, whisk together oil, vinegar, garlic, 2 tsp (10 mL) of the thyme, mustard, honey, salt and pepper. Remove 2 tsp (10 mL) and brush one side of the steak with half. Place steak, dressing side down on greased grill over medium-high heat. Brush with remaining half of removed dressing; close lid and grill, turning once, until medium-rare, about 8 minutes, or until desired doneness. Transfer to cutting board and let stand for 10 minutes before thinly slicing across the grain.

Meanwhile, in large pot of lightly salted water, bring potatoes to boil; cook until just-tender, about 10 minutes. Add green beans; cook for 5 minutes or until beans are tender. Drain vegetables and run under cold water; drain well.

Cut potatoes into quarters or halves (depending on size); arrange in section on large platter. Fill rest of platter with sections of beef, beans, tomatoes, onions and lettuce. Sprinkle with remaining dressing and with thyme; toss gently to coat.