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1
For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered.
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2
Wrap lightly and place in the refrigerator for 12 hours.
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3
Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all.
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4
Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready.
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5
When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks.
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6
Do this for both sides, about 10 minutes.
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7
When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes.
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8
You will have to test it with your fingers by pressing gently.
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9
When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices.
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10
Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving.
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11
For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper.
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12
Add the oil and puree until smooth.
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13
Set aside.
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14
To serve, slice each steak into 3 thick, equal-size portions.
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15
Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates.
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16
Arrange the sliced steak on each plate.
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17
Strain the steak pan juices and pour them on top of the meat.
