Skirt Steak and Green Bean Salad with Soft Boiled Egg Dressing Recipe

Skirt Steak and Green Bean Salad with Soft Boiled Egg Dressing Recipe

• 5 eggs, soft boiled from cold water for 3 minutes then cooled in cold water

• 3 tablespoons capers

• 8 anchovy fillets, thinly sliced

• 1 tablespoon Dijon mustard

• 6 tablespoons extra virgin olive oil

• 3 tablespoons lemon juice

• zest of 1 lemon

• 2 tablespoons chopped parsley or chervil and a small handful of parsley or chervil sprigs

• 1 teaspoon finely chopped fresh tarragon or ¼ teaspoon dried tarragon

• salt and freshly ground black pepper

• 600g skirt steak, trimmed of fat and sinew

• 1 small clove garlic, crushed

• 400g green beans, stalk ends cut off

Peel and chop the eggs into a bowl.

Add the capers, anchovies, mustard, 4 tablespoons of the oil, the lemon juice, zest, parsley or chervil and the tarragon and mix.

Taste and season. Reserve. This is the dressing.

Place the steak in a large bowl and add the remaining oil, garlic and salt and pepper.

Rub everything all over the steak.

Heat a frying pan over high heat and fry the beef for about 3 minutes on each side for medium rare.

Remove, cover loosely with foil and rest in a warm place.

Drop the beans into a saucepan of boiling salted water and boil 3 minutes.

Drain and place on a warm serving platter.

Slice the beef thinly across the grain of the meat and place on the beans.

Spoon the dressing over the top.

Sprinkle with parsley or chervil.

Serves 4-6.