Friday, August 6, 2010

Watercress Salad with Steak, Sauteed Shallots, and Stilton

(Crappy photo does not equate to crappy dish.  I ran out of daylight!)



I know I've been complaining a lot about the sweltering heat here in Alabama but I'm going to do it again.  It's been over 100 degrees for the past several days and it's not getting better any time soon.  Well unless you consider what the weatherman called "cooler temperatures" coming in this weekend......mid 90's.....relief.  Yeah.  Me either.

I haven't really felt much like sweating over a hot grill much lately, but last night I was seriously craving BEEF, so I sucked it up and grilled a few ribeyes for this salad.  This was seriously good.  I don't think I've heard hubs moan that much since......well, none of your business.

The recipe called for the steak to be pan cooked, but we much prefer ours grilled and I don't think it made any difference.  This belongs on your dinner table soon.


Watercress Salad with Steak, Sauteed Shallots, and Stilton
adapted from Fine Cooking
Serves 4

3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Kosher Salt
1 12-to 14-oz strip steak or ribeye
Freshly ground black pepper
4 large shallots, sliced 1/4 inch thick (about 1 1/2 cups)
6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems) torn into bite-size pieces  (If you can't find watercress, you could substitute arugula)
2 oz Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 tablespoons of the olive oil, the lemon juice, Worcestershire sauce, mustard and a generous pinch of salt.

Season both sides of the steak with salt and pepper and grill to desired doneness.

Put remaining tablespoon of oil into skillet and saute the shallots on low heat until softened and lightly browned, 5 to 8 minutes.  (Use a spatula or spoon to break apart the shallot slices.)  Remove from the heat and cool slightly.

Slice the beef thinly.  Fan an equal number of slices on each of 4 dinner plates.  Rewhisk the dressing if necessary.  In a large bowl, toss the shallots, watercress and Stilton with a generous pinch of salt and just enough of the dressing to coat.  Season to taste with salt and pepper and arrange the salad over the beef slices.

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