Steak Nicoise

• 3 tablespoons Worcestershire sauce (eyeball it)
• 2 garlic cloves, finely chopped
• 2 teaspoons hot sauce (eyeball it)
• 7 tablespoons EVOO (extra-virgin olive oil)
• 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
• A couple of anchovy fillets, finely chopped (optional)
• 1 heaping tablespoon Dijon mustard
• 3 tablespoons red wine vinegar (eyeball it)
• 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

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

worcestershire sauce, garlic, hot sauce, evoo, black pepper, boneless shoulder, white, salt, eggs, green beans, shallots, couple of anchovy, mustard, red wine vinegar, capers, mixed greens, fresh basil, olives, parsley, tomatoes

Taken from www.epicurious.com/recipes/food/views/steak-nicoise-374688 (may not work)