Steak With Watercress Salad And Chile-Lime Dressing Recipe

Name: Steak With Watercress Salad And Chile-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Kosher salt, freshly ground pepper; 1-1 1/2 pounds boneless rib eye; 1 red Thai chile, very thinly sliced; 2 tablespoons fresh lime juice; 2 tablespoons olive oil, plus more for drizzling; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 1 bunch watercress, tough stems trimmed (about 6 cups); 2 Persian cucumbers, thinly sliced; 1/4 cup mint leaves; 1/4 cup salted, dry-roasted peanuts, lightly crushed

Servings: persons

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
Kosher salt, freshly ground pepper
1-1 1/2 pounds boneless rib eye
1 red Thai chile, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 bunch watercress, tough stems trimmed (about 6 cups)
2 Persian cucumbers, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, lightly crushed

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.
2
Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
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.
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
Slice steak and serve with salad.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, Kosher salt, freshly ground pepper, and more.

Yes, Steak With Watercress Salad And Chile-Lime Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak With Watercress Salad And Chile-Lime Dressing

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