Ingredients

4 servings

　　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)

　　

Step 1

Preheat a broiler on high and set the rack closest to the flame.

　　

Step 2

Fill a large skillet with 1 inch of water and bring to a boil for the beans.

　　

Step 3

Coat the steak with the Worcestershire sauce, drizzle EVOO on it, and season with salt and pepper. Put the steak on a broiler pan, situate the pan on the rack closest to the flame, and broil for 6 minutes per side. Remove from the broiler and allow the meat to rest for 5 minutes tented under aluminum foil.

　　

Step 4

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. Drain the string beans in a colander and run cold water over them to stop the cooking process. Dry out the skillet and place back on the burner over medium-low heat. Add about 1/4 cup EVOO. Add the anchovies, garlic, and hot red pepper flakes to the oil. Break up the anchovies with a wooden spoon until they melt away into the oil and garlic mixture, about 2 minutes. Add the cold beans to the oil, toss to coat, and cook for 1 minute, or until the beans are heated through. Season beans with a little salt, to taste.

　　

Step 5

Slice the rested steak very thin, against the grain and on a slight angle. Serve the sliced meat alongside the string beans con aglio e olio.

　　Rachael Ray's 30-Minute Get Real Meals