Steak with Watercress Salad and Chile-Lime Dressing
Steak with Watercress Salad and Chile-Lime Dressing is a flavorful Thai Thai Recipes dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.