Categories: Meals

Ingredients

• 2 tsp Chinese hot or English mustard powder
• 2 tsp fish sauce
• 1/2 tsp light brown sugar
• 1 tbsp. very hot water
• Salt and pepper
• 1 1/2 lb. boneless rib eye steak
• 1 red Thai chile, thinly sliced
• 2 tbsp. fresh lime juice
• 2 tbsp. olive oil
• 1/2 tsp light brown sugar
• 1 tbsp. vegetable oil
• 2 tbsp. unsalted butter
• 1 bunch watercress, tough stems trimmed
• 2 Persian cucumbers, thinly sliced
• 1/4 cup mint leaves
• 1/4 cup salted, dry-roasted peanuts, lightly crushed

Directions

1. Whisk mustard powder, fish sauce, light brown sugar and water in a medium bowl until sugar is dissolved; season with salt and lots of pepper. Add rib eye and turn several times to coat.

2. Whisk Thai chile, lime juice, olive oil and light brown sugar in a large bowl; set dressing aside.

3. Heat vegetable oil in a medium cast-iron skillet over medium-high. Cook reserved steak, turning every couple of minutes or so, until outside is browned, 7-10 minutes for medium-rare. Add butter and tilt skillet toward you. Baste steak with foaming butter about 1 minute. Transfer to a cutting board and let rest 10 minutes before slicing.

4. Meanwhile, add watercress, cucumbers and mint leaves to reserved dressing and toss to combine; season with salt and pepper. Top with peanuts and drizzle with olive oil. Serve steak with salad.

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