If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.
Recipe information
Yield
4 servings
Ingredients
2
2
1
1–1
1
2
2
1
2
1
2
1
1
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
Step 3
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.
Step 4
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.
Step 5
Slice steak and serve with salad.