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1
In a jar or small bowl with a fitted lid, combine the Dijon mustard, sherry vinegar and olive oil with the garlic cloves.
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2
Add a pinch of salt.
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3
Cover and shake vigorously to blend.
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4
Taste for seasoning.
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5
Set aside.
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6
Fill a medium bowl halfway with ice cubes and add some cold water.
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7
Place a colander squarely inside the ice bath.
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8
The colander will keep you from having to pick the green beans out from amongst the ice cubes.
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9
Bring a medium pot of water to a boil.
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10
Add salt until the water tastes like seawater.
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11
Add a generous pinch of sugar.
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12
Add ALL BUT A FEW OF the green beans and cook for 2 minutes.
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13
Remove them from the water with a strainer and transfer them to the colander inside the ice bath.
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14
Allow them to sit in the ice water for a couple of minutes to assure they have cooled thoroughly.
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15
Discard the blanching water.
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16
Remove the beans from the ice bath and spread them out on a kitchen towel on a flat surface.
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17
Use another kitchen towel to gently pat them dry.
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18
This step will prevent the water from diluting the flavor of the beans and the vinaigrette.
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19
Transfer to a medium bowl and season with salt.
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20
Stir to blend.
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21
Remove the garlic cloves from the vinaigrette and toss with the beans, basil leaves and olives.
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22
Cut the reserved raw beans into 1-inch pieces and toss with the other beans.
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23
Heat a large cast-iron skillet.
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24
Add the oil.
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25
When it begins to smoke lightly, sprinkle the steak with salt and use a pair of metal tongs to gingerly place the steak in the hot oil.
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26
Cook over high heat 3 to 4 minutes on each side.
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27
I count 8 to 10 minutes for medium-rare, depending on thickness.
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28
If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side.
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29
Remove the steak and allow it to rest on a flat surface, 10 minutes.
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30
Slice the steak and arrange on a platter with the green bean mixture.
