Watercress Steak Salad
Watercress Steak Salad

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, watercress steak salad. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

While steak is resting, toss cucumbers and apple with shallot mixture. Fold in cress and serve with steak. Cut across the grain into thin slices. Add the steak and turn to coat with the marinade.

Watercress Steak Salad is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Watercress Steak Salad is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have watercress steak salad using 13 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Watercress Steak Salad:
  1. Prepare Salad Dressing
  2. Make ready 2 tbsp olive oil, extra virgin
  3. Get 1 tbsp fresh lemon juice
  4. Take 1/2 tsp worcestershire sauce
  5. Take 1/2 tsp dijon mustard
  6. Take 1 kosher salt to taste
  7. Make ready 1 1/2 cup shallots large
  8. Make ready 6 cup watercress
  9. Get 2 oz crumbled Stilton or Bleu cheese
  10. Get Steak
  11. Make ready 14 oz NY strip steak
  12. Prepare 2 stick fresh thyme
  13. Take 1 tbsp butter

Add beef and all its juices to the watercress and tomato. 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.

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.

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. Steak, Watercress, and Orange Salad View Recipe this link opens in a new tab.

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