Best Spicy Steak And Watercress On A Roll Recipes

Flank Steak with Stir Fried Watercress image

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

One 1 1/2 pound flank steak
4 tablespoons peanut or vegetable oil
Kosher salt and freshly ground black pepper
4 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 pound watercress, woodiest stems trimmed
1/4 cup oyster sauce
[For Serving:] Jasmine, sticky or plain white rice (optional)

Steps:

Position an oven rack 5 -to -6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Put the pan on the oven rack, and preheat until hot, about 5 minutes.
Stir together 2 tablespoons oil, 1 teaspoon each salt and pepper in a small bowl. Rub the mixture on both sides of the steak. Put the steak on the preheated pan and broil (without flipping) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes.
While the steak cooks and rests preheat a wok over high heat for 10 minutes. Have 2 tablespoons of cold water in a small bowl next to the wok. Add the remaining 2 tablespoons oil to the wok, and just as it starts to smoke, add the garlic and ginger. Cook, stirring constantly, for a few seconds until they start to brown, and then immediately add the water. Add the watercress and cook, tossing just until it starts to wilt, about 1 minute. Add the oyster sauce and toss to coat. Remove from the heat and toss for another 30 seconds or so, until the watercress is completely wilted (the stems should be bright green and the leaves darker but not black).
Thinly slice the steak against the grain and serve with the watercress and rice if using.

Spicy Steak and Watercress on a Roll image

Provided by David Tanis

Time 30m

Yield 6 small sandwiches

Number Of Ingredients 10

1 pound New York strip or other steak
Salt and pepper
2 tablespoons freshly grated horseradish, from a 2-inch chunk of horseradish root
1/2 teaspoon sugar, optional
1/2 cup/4 ounces sour cream or crème fraîche
6 mini whole wheat rolls or brioche rolls
Unsalted butter, at room temperature
A few thinly sliced cornichons (optional)
2 thinly sliced jalapeños
1 large handful watercress sprigs or a combination of watercress, basil leaves and radicchio

Steps:

Season beef generously with salt and pepper. Cook to medium rare in a pan, under a broiler or on a grill, about 4 minutes per side depending on thickness. Set aside to cool for at least 10 minutes. Slice thinly on a bias and set aside. Blot extraneous juice with paper towels.
Make horseradish sauce: Put grated horseradish in a small bowl. Season with a good pinch of salt and pepper and a little sugar. Add sour cream and stir to combine.
Split rolls and lay them cut side up on a work surface. Butter each piece lightly, then spread with 2 teaspoons horseradish sauce.
Divide sliced meat among the 6 bottom roll pieces, then garnish with cornichons, jalapeño and watercress. Replace top pieces of rolls and serve.