Watercress Salad with Grilled Steak and Gingered Tomatoes

May 9, 2010 / By Foodland

Watercress Salad with Grilled Steak and Gingered Tomatoes

Fresh and full of flavor
Course Salad
Cuisine Beef
Servings 4 Servings


  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon worchestershire sauce
  • 0.5 teaspoon dijon mustard
  • kosher salt, as needed
  • 2 ounces grape tomatoes, halved (about 1/2 cup)
  • 1 tablespoon ginger, finely minced
  • 1 pinch freshly ground black pepper
  • 14 ounces New York Strip or Rib Eye Steak (1" thick)
  • 6 cups small watercress sprigs (about 2 bunches trimmed of lower stems) save the stems for stir fry or soup
  • 1 fresh sprigs of dill or torn basil leaves
  • 2 ounces log of goat cheese, thinly sliced or crumbled


  1. In a small bowl, whisk 2 Tbsp. of the olive oil, lemon juice, Worcestershire sauce, dijon mustard and a generous pinch of kosher salt to make dressing; set aside.
  2. In another bowl, combine tomatoes, ginger, 1 Tbsp. olive oil and a pinch of salt and pepper in a bowl and set aside.
  3. Season both sides of the steak with 1/2 tsp. kosher salt and 1/4 tsp. pepper.
  4. Coat with 1 Tbsp. of olive oil.
  5. Grill the steak, 5 minutes on one side.
  6. Flip and cook until the other side is nicely browned, about 3 minutes more.
  7. Transfer the steak to a cutting board and let it rest 5-7 minutes.
  8. Slice the beef thinly.
  9. Re-whisk the dressing if necessary.
  10. In a large bowl, toss the watercress, tomato mixture and sliced steak together with just enough of the dressing to coat.
  11. Season with more salt and pepper and arrange the salad in chilled bowls or plates.
  12. Garnish with goat cheese and sprigs of dill or basil, or both.
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