Watercress Steak Salad
Watercress Steak Salad

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, watercress steak salad. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Watercress Steak Salad is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Watercress Steak Salad is something that 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. Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and.

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

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

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 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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