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1
To make dressing: In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt.
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2
Whisk to combine.
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3
To make garnish: In a medium-deep saucepan, heat 1 inch peanut oil to 325 degrees.
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4
While oil heats, divide flour between two bowls.
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5
Toss shallots in one bowl and chilies in the other.
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6
Shake excess flour from shallots and fry in batches until golden and crisp, 3 to 4 minutes.
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7
Remove with slotted spoon to paper towellined cookie sheet.
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8
Repeat with chilies.
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9
Sprinkle with salt.
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10
To make steak and salad: Preheat a grill or stovetop grill pan to medium-high.
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11
Sprinkle steak on both sides with salt.
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12
Cook 2 to 3 minutes per side for medium-rare.
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13
Remove to a large bowl and squeeze juice from lime halves over steak; drizzle with oil.
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14
Let stand while preparing salad.
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15
In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt.
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16
Remove steak to a cutting board, reserving juices in bowl.
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17
Thinly slice steak.
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18
Place half of salad on a serving platter.
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19
Top with half of sliced steak.
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20
Reserve a small amount of salad to garnish top, and repeat with remaining salad and steak.
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21
Whisk reserved juices in bowl and add salt to taste.
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22
Drizzle juices over salad.
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23
Sprinkle with shallots and chilies.
