Watercress Salad with Grilled Steak and Gingered Tomatoes

Fresh and full of flavor



Adjust Servings

Recipe CategoriesSalads


4Tablespoonextra virgin olive oil
1Tablespoonfresh lemon juice
1⁄2Teaspoonworchestershire sauce
1⁄2Teaspoondijon mustard
 Eachkosher salt, as needed
2Ouncegrape tomatoes, halved (about 1/2 cup)
1Tablespoonginger, finely minced
1Pinchfreshly ground black pepper
14OunceNew York Strip or Rib Eye Steak (1" thick)
6Cupsmall watercress sprigs (about 2 bunches trimmed of lower stems) save the stems for stir fry or soup
1sprigfresh sprigs of dill or torn basil leaves
2Ouncelog of goat cheese, thinly sliced or crumbled


  1. In a small bowl, whisk 2 Tbsp. of the olive oil, lemon juice, Worcestershire sauce, dijon mustard and a generous pinch of kosher salt to make dressing; set aside.
  2. In another bowl, combine tomatoes, ginger, 1 Tbsp. olive oil and a pinch of salt and pepper in a bowl and set aside.
  3. Season both sides of the steak with 1/2 tsp. kosher salt and 1/4 tsp. pepper.
  4. Coat with 1 Tbsp. of olive oil.
  5. Grill the steak, 5 minutes on one side.
  6. Flip and cook until the other side is nicely browned, about 3 minutes more.
  7. Transfer the steak to a cutting board and let it rest 5-7 minutes.
  8. Slice the beef thinly.
  9. Re-whisk the dressing if necessary.
  10. In a large bowl, toss the watercress, tomato mixture and sliced steak together with just enough of the dressing to coat.
  11. Season with more salt and pepper and arrange the salad in chilled bowls or plates.
  12. Garnish with goat cheese and sprigs of dill or basil, or both.


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