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