Steak Nicoise

Makes 4 servings

Kristy Hobbs

ingredients

3 tablespoons Worcestershire sauce
2 garlic cloves, finely chopped
2 teaspoons hot sauce
7 tablespoons EVOO
Black pepper
2 pounds boneless shoulder or top round steak
2 pounds white or red boiling potatoes, halved
Salt
4 eggs
1 pound trimmed fresh green beans
2 large shallots, finely chopped
2 anchovy fillets, finely chopped (optional)
1 heaping tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 tablespoon capers
6 cups mixed greens, multiple large handfuls
1 cup fresh basil, 20 leaves, chopped or torn
1/2 cup pitted kalamata olives
1/4 cup fresh flat-leaf parsley, a generous handful, chopped
2 vine-ripe tomatoes, cut into 8 wedges each

directions

1
Preheat the broiler and place the rack in the high position.
2
In a shallow dish, combine the Worcestershire sauce, garlic, hot sauce, 3 tablespoons EVOO, and a good amount of black pepper. Add the meat and coat it thoroughly. Let the meat hang out and marinate while you get the potatoes, eggs, and green beans going.
3
Place the halved potatoes in a pot. Cover them with water and bring them to a boil over high heat. When the water boils, add 2 big pinches of salt and boil the potatoes for 10 minutes, or until tender. Drain and spread them out on a cookie sheet to cool.
4
While the potatoes cook, place the eggs in a small saucepot and add enough water to cover. Bring them up to a simmer over high heat and then turn the heat off, cover them with a lid, and let them sit for 10 minutes. Drain the eggs, then aggressively shake the pan to crack the shells. Run the eggs under cold water until they cool down a little. Peel the eggs and then cut them into quarters.
5
Fill a large skillet with 1 inch of water, place it over high heat, and bring it up to a boil. Add a large pinch of salt and the green beans. Cook the green beans for 1 minute, drain, and run them under cold water to stop the cooking process.
6
Once the potatoes, eggs, and water for the beans are going, put the steak on a broiler pan, season it with some salt, and boil for 6 minutes per side. Remove it from the broiler and allow the meat to rest for 5 minutes, tented with a piece of aluminum foil.
7
For the dressing, in a mixing bowl combine the shallots, anchovies (if using), mustard, vinegar, and capers with some salt and pepper. In a slow steady stream, whisk in the remaining 4 tablespoons (1/4 cup) of EVOO.
8
On a platter toss together the cooled green beans, mixed greens, basil, olives, and parsley. Arrange the quartered hard-boiled eggs, tomato wedges, and cooled potatoes around the platter. Slice the rested steak very thin, against the grain and on a slight angle, and arrange the steak slices on top of the greens. Drizzle the dressing over the entire salad.