Steak with Tangy Sauce and Watercress Salad

If rib eye is a little fancy for your weeknight, attempt wall mount or skirt steaks. This dish is from Cassia in Santa Monica, CA.

Active ingredients

2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s)
2 teaspoons fish sauce
1 teaspoon demerara or light brown sugar, divided
Kosher salt, newly ground pepper
1 – 1 1/2 pounds boneless rib eye
3 cans rosemary spice
1 red Thai chile, extremely thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for sprinkling
1 tablespoon grease
2 tablespoons saltless butter
1 lot watercress, difficult stems trimmed (about 6 cups)
2 Persian cucumbers, very finely sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, gently crushed

Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tablespoon. extremely warm water in a medium bowl up until sugar is liquified; season with salt and a lot of pepper. Include steak to bowl and turn a number of times to coat. Let sit while you make the vinaigrette.
Whisk chile, lime juice, 2 Tablespoon. olive oil, and staying 1/2 tsp. demerara sugar in a big bowl; set vinaigrette aside.
Heat grease in a medium frying pan, ideally cast iron, over medium-high. Include steak and cook, turning every number of minutes, till medium-rare and well browned, 7 – 10 minutes. Include butter to frying pan, then tilt frying pan towards you and utilize a big spoon to baste steak with lathering butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
On the other hand, include watercress, cucumbers, and mint delegates bowl with reserved vinaigrette and toss to integrate; season salad with salt and pepper. Leading with peanuts and drizzle with olive oil.
Slice steak and serve with salad, rosemary spice.