Watercress is a favorite of mine. Bright and peppery, it is a remarkable complement to grilled steak. Add in a bunch of strong Thai-influenced flavors...and you end up with an extraordinary entree salad! It's the perfect meal for a hot summer night.
1 teaspoon hot mustard
2 teaspoons fish sauce
1 teaspoon brown sugar, divided
Kosher salt, freshly ground pepper
1½ pounds boneless rib eye
1 red Thai chili, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 bunch watercress, tough stems trimmed (about 6 cups)
1 small English cucumber, thinly sliced
¼ cup mint leaves
¼ cup salted, dry-roasted peanuts, lightly crushed
- Prepare a grill for direct cooking over high heat.
- Prepare marinade: Whisk mustard, fish sauce, ½ teaspoon brown sugar and 1 tablespoon 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.
- Make the vinaigrette: Whisk chili, lime juice, 2 tablespoons olive oil and remaining ½ teaspoon brown sugar in a large bowl. Set vinaigrette aside.
- Grill steak over high heat for 4 minutes. Then flip and grill for another 4 minutes. Remove steak from grill, tent with foil and let steak rest for 5 minutes.
- Add watercress, cucumber 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.
- Slice steak and serve over salad.
Wine pairing: A big, fruity Zinfandel
|Grogs and Goldie, 1956|