Watercress Steak Salad
Watercress Steak Salad

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, watercress steak salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Watercress Steak Salad is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Watercress Steak Salad is something which I have loved my whole 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. Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and.

To begin with this particular recipe, we have to prepare a few components. You can cook watercress steak salad using 13 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Watercress Steak Salad:
  1. Get Salad Dressing
  2. Get olive oil, extra virgin
  3. Take fresh lemon juice
  4. Get worcestershire sauce
  5. Make ready dijon mustard
  6. Prepare kosher salt to taste
  7. Take shallots large
  8. Get watercress
  9. Take crumbled Stilton or Bleu cheese
  10. Take Steak
  11. Get NY strip steak
  12. Get fresh thyme
  13. Make ready 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. This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt.

Instructions 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 isn't the most common salad green, but its peppery bite makes it one of the most delicious. This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Keto recipes enclosed in the video. Thinly slice the steak against the grain. In a large bowl, combine the steak, tomatoes, pineapple, and onion.

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