Watercress Salad with Steak, Sauteed Shallots and Stilton

By khojnicki

Ingredients

• 3 tbsp EVOO
• 1 tbsp fresh lemon juice
• 1/2 tsp worcestershire sauce
• 1/2 tsp dijon mustard
• Kosher salt
• 1 12-14 oz strip steak or rib eye
• Freshly ground black pepper
• 4 large shallots, sliced 1/4" thick
• 6 c watercress, torn into pieces
• 2 oz. stilton blue cheese, crumbled

Preparation

Step 1

In a small bowl, whisk 2 tbsp oil, lemon juice, worcestershire sauce, mustard and a generous pinch of salt. Season both sides of the steak with salt and pepper.

In a 10" skillet, heat the remaining 1 tbsp oil over medium high heat until hot. Cook the steak, without disturbing, until the steak of deeply browned. Flip and cook other side. Transfer to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5-8 mins. Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of steak slices on each of 4 dinner plates. Rewhisk the dressing and toss with shallots, watercress and stilton. Season with salt and pepper. Arrange salads over steak slices.