Preheat oven to 400 degrees F (200 degrees C).
Place a medium saucepan on the stove filled with cold water. Salt (1 tablespoon). Add the Fingerling Potato (8 ounce) and bring to a boil. Cook for about nine minutes until a knife can be easily inserted.
Allow potatoes to cool, and slice into quarter inch slices.
Place Egg (2) in a small saucepan and fill with cold water. Bring to a boil, turn the heat down to medium and simmer for six minutes.
Remove eggs from water and rinse under cold water. Peel eggs, discard the shells. Slice into halves and set aside.
While the eggs and potatoes are cooking, slice Green Beans (6 ounce) on a half bias.
Peel Mini Cucumber (1) and slice into quarter-inch rounds. Set into a large bowl.
Slice Red Bell Pepper (1/2), remove seeds, and pith. Slice into quarter-inch pieces. Place into the bowl.
Slice Cornichons (4), Celery (1 stalk), and Cherry Tomato (5 ounce). Place into the bowl.
Slice Shallot (1) in half lengthwise and then thinly across. Add to bowl.
Using the same saucepan used for potatoes, add Water (8 cup) and Salt (1 tablespoon) Bring to a boil. Fill a medium bowl with ice and cold water.
Trim the ends off of the green beans and add to saucepan once water is boiling. Cook for two minutes.
Drain beans in a colander. Shock beans in the ice water, and move around for thirty seconds. Thoroughly pat the beans dry and add to bowl.
Pat the Ground Black Pepper (1/2 teaspoon) dry with paper towels, and season each side with Salt (1/2 teaspoon) and Flank Steak (1).
Heat Extra-Virgin Olive Oil (1 tablespoon) in a medium sauté pan over high heat. Sear steak on one side for 3 minutes, and then flip and let cook for an additional 3 minutes.
Place steak on pan in oven for 5 minutes.
Allow steak to rest outside of the oven for five minutes.
Finely mince Garlic (1 clove) and place in a medium bowl.
Remove the stems from the Fresh Parsley (0.25 ounce) and Tarragon (0.25 ounce) and chop roughly. Add to bowl with garlic.
Add Extra-Virgin Olive Oil (2 tablespoon), Ground Black Pepper (1/4 teaspoon), Red Wine Vinegar (1 tablespoon), Salt (1/4 teaspoon), and Dijon Mustard (1/8 cup) to bowl with garlic and herbs. Whisk rapidly to combine.
Remove bottom half inch of frisée and tear into 8 pieces. Add to large bowl, and toss with other vegetables with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Drizzle vegetables in vinaigrette and mix well.
Slice the flank steak in half with the grain, and then slice against the grain.
Evenly divide Curly Endive (1.5 ounce) across two plates, and top with flank steak.