Grilled Steak Salad With Caper Vinaigrette

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1 pound beef tenderloin, trimmed

Cooking spray

4 cups water

3 cups (1-inch) cut green beans (about 1/2 pound)

4 cups trimmed watercress (about 1 bunch)

1 cup grape tomatoes, halved

3/4 cup thinly sliced red onion

1 (8-ounce) package presliced mushrooms

1 (7.75-ounce) can hearts of palm, rinsed and drained

1/4 cup red wine vinegar

1 1/2 tablespoons fresh lemon juice

1 tablespoon capers

1 tablespoon honey mustard

2 teaspoons extravirgin olive oil

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

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