Combine Rub ingredients; press evenly onto beef steaks. Cover and refrigerate 30 minutes.
Meanwhile, place spinach, beans, lemon juice, garlic and pepper in food processor container. With motor running, slowly add 2 tablespoons oil through opening in cover, processing until combined. Season with salt, as desired. Set aside.
Combine tomatoes, cheese, olives and basil in medium bowl. Add remaining 1 tablespoon oil and vinegar; toss well. Season to taste with pepper; set aside.
Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove; let stand 5 minutes. Carve steaks into slices; season with salt, as desired. Evenly divide spinach mixture among 6 individual plates. Top with beef slices; spoon tomato salad over beef. Garnish with basil, if desired.
Nutrition information per serving: 361 calories; 20 g fat (6 g saturated fat; 11 g monounsaturated fat); 75 mg cholesterol; 481 mg sodium; 16 g carbohydrate; 3.8 g fiber; 29 g protein; 5.4 mg niacin; 0.8 mg vitamin B6; 4.4 mcg vitamin B12; 4.6 mg iron; 37.4 mcg selenium; 7.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.