DO-AHEAD TIP: Hard boil eggs.
Heat grill to medium high heat. Season steaks with salt and pepper on both sides.
Place steaks on grill and cook each side for 5 minutes. Remove from grill and let sit, do not cut until you are ready to assemble salad.
Make the balsamic vinaigrette by mixing Dijon mustard, garlic, dry basil, balsamic vinegar, olive oil, and salt and pepper to taste in a small bowl and whisk until combined. Set aside.
Next, bring a small pot of water to a boil. Add fresh green beans to pot. Cook for 2 minutes and immediately throw in an ice bath to shock them and stop the cooking process.
Assemble salad on 6 large dishes starting with evenly distributing chopped romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts (or pecans), crumbled goat cheese. Then add chopped rib-eye.
Serve with the balsamic vinaigrette.