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1
FOR THE DRESSING:
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2
In a small bowl, whisk 2 TBSP of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt.
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3
FOR THE STEAK:
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4
In a 10 inch straight-sided pan, heat the remaining oil over medium-high heat until hot.
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5
Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is browned, about 4 minutes.
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6
Flip the steak, cook for 3-4 minutes more, and place thyme sprigs on the steaks.
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7
Add butter the the pan and baste using a spoon, allowing the butter to drip over the thyme to help incorporate flavors with the steak.
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8
Transfer the steaks to a cutting board to rest; discard the thyme sprigs.
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9
FOR THE REST:
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10
Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned (5-8 minutes).
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11
Use a spatula or spoon to break apart the shallot slices and to incorporate some of the brown bits from the pan.
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12
Remove from the heat and let cool slightly.
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13
Slice the beef thinly.
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14
Rewhisk the dressing until incorporated.
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15
In a large bowl, add the watercress, shallots, dressing, and cheese with a pinch of salt and pepper and mix to combine.
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16
Plate the salad and tip with an equal amount of steak fanned on top.
