Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, watercress steak salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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. Thinly slice the steak against the grain.
Watercress Steak Salad is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Watercress Steak Salad is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook watercress steak salad using 13 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Watercress Steak Salad:
- Prepare Salad Dressing
- Make ready 2 tbsp olive oil, extra virgin
- Get 1 tbsp fresh lemon juice
- Get 1/2 tsp worcestershire sauce
- Take 1/2 tsp dijon mustard
- Prepare 1 kosher salt to taste
- Make ready 1 1/2 cup shallots large
- Get 6 cup watercress
- Make ready 2 oz crumbled Stilton or Bleu cheese
- Get Steak
- Make ready 14 oz NY strip steak
- Take 2 stick fresh thyme
- Make ready 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 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.
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 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. This dark, leafy green has thick stems and a peppery taste that can be mellowed when cooked. Watercress isn't the most common salad green, but its peppery bite makes it one of the most delicious.
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