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Skirt steak with watercress and chilies

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Ingredients

  • 1 packed teaspoon finely grated lime zest
  • 2 tablespoon freshly squeezed lime juice
  • 1/4 cup extra virgin olive oil, plus a few glugs
  • 1 1/2 teaspoon dijon mustard
  • 1/8 teaspoon finely grated garlic
  • 1/2 teaspoon maldon or another flaky sea salt
  • 2 teaspoon large dutch or other spicy long red chilies, thinly sliced (including seeds)
  • 3 teaspoon medium shallots, root ends trimmed, halved lengthwise, and cut lengthwise into thin slices
  • 1 pint or so cherry tomatoes, halved
  • 2 pint big fistfuls (about 3 ounces) peppery baby watercress

Preparation

Baking Directions:

Preheat a grill to high (preferably, build a charcoal fire and let the coals turn pale gray) or heat a cast-iron griddle over high heat.

Let the grates or griddle get good and hot.

Whisk together the lime zest, juice, extra virgin olive oil, mustard, garlic, and sea salt in a small bowl.

Set the dressing aside for the moment.

Rub both sides of the steak with a generous drizzle of oil, then generously season all over with the kosher salt.

Scatter one side with half the chilies and give them a good old pat so they stick, then flip the steak and do the same on the other side.

Grill the steak, turning it over once, until it's charred and lovely looking, 4 to 6 minutes for medium-rare.

Some of the chilies will fall onto the hot surface.

Pluck them off with tongs as they get charred and put them in a large bowl.

When the steak is ready, add it to the bowl, folding it if need be.

Spoon about 2 teaspoons of the dressing over the steak and chilies and give it a toss.

Combine the shallots and tomatoes in a large bowl, pour in the rest of the dressing, and give it a toss.

Let it sit for a couple of minutes, then add the watercress and toss gently but well.

Slice the steak across the grain into long, thin slices, about 5 inches long and a little less than ¼ inch thick.

Layer the salad and steak, lightly and elegantly, on a platter, ending with a small handful of vegetables.

Spoon on the lovely liquid remaining in the steak bowl and scatter any remaining chilies here and there.

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