Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, watercress steak salad. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Add steak to bowl and turn. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices. Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and.
Watercress Steak Salad is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Watercress Steak Salad is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook watercress steak salad using 13 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Watercress Steak Salad:
- Make ready Salad Dressing
- Make ready 2 tbsp olive oil, extra virgin
- Get 1 tbsp fresh lemon juice
- Prepare 1/2 tsp worcestershire sauce
- Make ready 1/2 tsp dijon mustard
- Prepare 1 kosher salt to taste
- Prepare 1 1/2 cup shallots large
- Make ready 6 cup watercress
- Take 2 oz crumbled Stilton or Bleu cheese
- Make ready Steak
- Take 14 oz NY strip steak
- Make ready 2 stick fresh thyme
- Get 1 tbsp butter
This gorgeous Steak, Pear, and Watercress Salad makes for a fresh, light spring dinner; serve with crusty bread. You can substitute arugula for the watercress; it has a similar peppery flavor. Watercress isn't the most common salad green, but its peppery bite makes it one of the most delicious. Let rest on a cutting board while you assemble the salad.
Instructions to make Watercress Steak Salad:
- FOR THE DRESSING:
- In a small bowl, whisk 2 TBSP of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt.
- FOR THE STEAK:
- In a 10 inch straight-sided pan, heat the remaining oil over medium-high heat until hot.
- Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is browned, about 4 minutes.
- Flip the steak, cook for 3-4 minutes more, and place thyme sprigs on the steaks.
- 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.
- Transfer the steaks to a cutting board to rest; discard the thyme sprigs.
- FOR THE REST:
- Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned (5-8 minutes).
- Use a spatula or spoon to break apart the shallot slices and to incorporate some of the brown bits from the pan.
- Remove from the heat and let cool slightly.
- Slice the beef thinly.
- Rewhisk the dressing until incorporated.
- In a large bowl, add the watercress, shallots, dressing, and cheese with a pinch of salt and pepper and mix to combine.
- Plate the salad and tip with an equal amount of steak fanned on top.
Watercress isn't the most common salad green, but its peppery bite makes it one of the most delicious. Let rest on a cutting board while you assemble the salad. Watercress has a unique spicy flavor that can bring a fresh and zesty touch to any dish. Though it may look dainty and delicate, the leafy green is great to try in salads, soups, and sandwiches. Watercress is available year-round, but it peaks from April through June.
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