- 4
Ingredients
- Vegetable oil (for frying; about 3 1/2 cups)
- 3/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 large onion, sliced 1/8” thick, rings separated
- 6 cups watercress leaves with tender stems
- Special Equipment
- A deep-fry thermometer
Preparation
Step 1
Fit a medium saucepan with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 350°.
Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.