Grilled Steak and Watercress Salad

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.


Ingredients

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

Directions

1. Prepare a grill for direct cooking over high heat.
2. 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.
3. Make the vinaigrette: Whisk chili, lime juice, 2 tablespoons olive oil and remaining ½ teaspoon brown sugar in a large bowl. Set vinaigrette aside.
4. 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.
5. 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. 
6. Slice steak and serve over salad.

Wine pairing: A big, fruity Zinfandel

Grogs and Goldie, 1956