Steak with Watercress Salad and Chile-Lime Dressing
A flavorful combination of perfectly cooked rib eye steak served with a fresh watercress salad, dressed with a spicy chile-lime vinaigrette. The steak is marinated in a savory mixture of mustard and fish sauce, then pan-seared and finished with a butter baste.
Ingredients
- •2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman's)
- •2 teaspoons fish sauce
- •1 teaspoon demerara or light brown sugar, divided
- •1 to taste Kosher salt, freshly ground pepper
- •1½ pounds boneless rib eye
- •1 whole red Thai chile
- •2 tablespoons fresh lime juice
- •2 tablespoons olive oil
- •1 tablespoon vegetable oil
- •2 tablespoons unsalted butter
- •1 bunch watercress
- •2 whole Persian cucumbers
- •¼ cup mint leaves
- •¼ cup salted
- •¼ cup dry-roasted peanuts
- •lightly crushed
Cooking Instructions
- 1.
Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
10 min
- 2.
Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
5 min
- 3.
Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7-10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
15 min
- 4.
Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
5 min
- 5.
Slice steak and serve with salad.
2 min