Roasted Vegetable-Steak Salad

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8 ounces green beans, trimmed

1 small red onion, thinly sliced

4 carrots, thinly sliced

2 small russet potatoes, thinly sliced

2 tablespoons extra-virgin olive oil

11/2 tablespoons whole-grain mustard

Kosher salt and freshly ground pepper

1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat

1 teaspoon Italian seasoning

1/4 cup red wine vinegar

1 head romaine lettuce, thinly sliced

3 heads Belgian endive, thinly sliced