London Broil and String Beans Aglio e Olio

• 2 pounds boneless shoulder steak
• 3 tablespoons Worcestershire sauce
• 1/4 cup extra-virgin olive oil (EVOO) (4 times around the pan), plus some for drizzling
• Salt and freshly ground black pepper
• 2 pounds string beans, stems and strings trimmed
• 1 2-ounce tin anchovy fillets
• 6 to 8 large garlic cloves, crushed and minced
• 1 teaspoon crushed hot red pepper flakes
• 1/4 cup finely chopped fresh flat-leaf parsley (a couple of handfuls)

1. Preheat a broiler on high and set the rack closest to the flame.
2. Fill a large skillet with 1 inch of water and bring to a boil for the beans.
3. Coat the steak with the Worcestershire sauce, drizzle EVOO on it, and season with salt and pepper.
4. Put the steak on a broiler pan, situate the pan on the rack closest to the flame, and broil for 6 minutes per side.
5. Remove from the broiler and allow the meat to rest for 5 minutes tented under aluminum foil.
6. While the steak is cooking, add a large pinch of salt to the boiling water, add the string beans, and cook for 2 to 3 minutes.
7. Drain the string beans in a colander and run cold water over them to stop the cooking process.
8. Dry out the skillet and place back on the burner over medium-low heat.
9. Add about 1/4 cup EVOO.
10. Add the anchovies, garlic, and hot red pepper flakes to the oil.
11. Break up the anchovies with a wooden spoon until they melt away into the oil and garlic mixture, about 2 minutes.
12. Add the cold beans to the oil, toss to coat, and cook for 1 minute, or until the beans are heated through.
13. Season beans with a little salt, to taste.
14. Slice the rested steak very thin, against the grain and on a slight angle.
15. Serve the sliced meat alongside the string beans con aglio e olio.

boneless shoulder steak, worcestershire sauce, extravirgin olive oil, salt, string beans, garlic, hot red pepper, parsley

Taken from www.epicurious.com/recipes/food/views/london-broil-and-string-beans-aglio-e-olio-374817 (may not work)