STEAK WITH WATERCRESS SALAD AND CHILE-LIME DRESSING

Steak with Watercress Salad and Chile-Lime Dressing image

Provided by Bryant Ng

Yield 4 servings

Number Of Ingredients 14

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2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman's)
2 teaspoons fish sauce
1 teaspoon demerara or light brown sugar, divided
Kosher salt, freshly ground pepper
1-1 1/2 pounds boneless rib eye
1 red Thai chile, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 bunch watercress, tough stems trimmed (about 6 cups)
2 Persian cucumbers, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, lightly crushed

Steps:

Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7-10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
Slice steak and serve with salad.