Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2 generously
Ingredients
For pickle pepper vinaigrette
3 tablespoons white-wine vinegar
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 teaspoon sugar
1/4 cup finely diced red bell pepper
1/4 cup finely diced peeled and seeded cucumber
2 tablespoons finely diced dill pickle
2 tablespoons chopped shallot
2 tablespoons drained capers
1 bunch watercress
a 1 1/4-inch-thick boneless beef top loin (strip) steak (about 1 pound)
Preparation
Step 1
Prepare grill.
Make vinaigrette:
Step 2
In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.
Step 3
Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.
Step 4
Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.