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.
