Watercress Steak Salad
Watercress Steak Salad

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, watercress steak salad. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Watercress Steak Salad is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Watercress Steak Salad is something which I have loved my entire life.

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.

To begin with this particular recipe, we must prepare a few ingredients. 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:
  1. Make ready Salad Dressing
  2. Make ready 2 tbsp olive oil, extra virgin
  3. Make ready 1 tbsp fresh lemon juice
  4. Get 1/2 tsp worcestershire sauce
  5. Get 1/2 tsp dijon mustard
  6. Get 1 kosher salt to taste
  7. Get 1 1/2 cup shallots large
  8. Take 6 cup watercress
  9. Prepare 2 oz crumbled Stilton or Bleu cheese
  10. Get Steak
  11. Make ready 14 oz NY strip steak
  12. Make ready 2 stick fresh thyme
  13. 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.

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