Season the steaks generously with salt and pepper, then drizzle with the olive oil. Cook on a hot ribbed griddle for 12 minutes, turning several times, until medium Allow to rest of 2 minutes.
Cook the potatoes in moderate (140°C) vegetable oil for 10 minutes, until softened. Drain well and increase the oil temperature to 180°C. Fry the potatoes until golden and crisp, then drain and toss with Greek seasoning.
Blanch the beans in boiling water, then toss with the herbs and season with salt and pepper. Simmer the jus Marsala and cream in a medium saucepan. Serve with the steaks, potatoes and beans.