Classic Steak with a Watercress Bed
A classic bistro dish that pairs perfectly seared steak with a vibrant bed of peppery watercress. The fresh, sharp greens beautifully cut through the richness of the steak, creating a balanced and satisfying meal in under 20 minutes.
For 2 servings
Pat the sirloin steaks thoroughly dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Heat a heavy-bottomed skillet (preferably cast iron) over high heat until smoking. Add the olive oil, swirling to coat the pan.
Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side until a deep brown crust forms.
Reduce the heat to medium. Add the smashed garlic cloves and unsalted butter to the pan. Tilt the pan and spoon the melted butter and garlic over the steaks continuously for another 2-4 minutes, flipping once, until desired doneness is reached (e.g., 130-135°F / 54-57°C for medium-rare).
Transfer the cooked steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
While the steak rests, wash and thoroughly dry the watercress. Arrange a generous bed of watercress on each serving plate.
Slice the rested steak against the grain into 1/2-inch thick pieces.
Arrange the sliced steak artfully over the watercress beds on the plates.
Pour any accumulated resting juices from the cutting board over the steak and greens. Squeeze fresh lemon juice over everything just before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat your steak very dry before seasoning and searing; moisture on the surface prevents a good crust from forming.
- 2Use a meat thermometer to ensure perfect doneness. For medium-rare, aim for 130-135°F (54-57°C) before resting; the temperature will rise a few degrees as it rests.
- 3Always rest your steak! This crucial step allows the muscle fibers to relax and reabsorb juices, resulting in a more tender and flavorful cut.
- 4Don't overcrowd the pan. If cooking more than two steaks, cook them in batches to maintain high heat and achieve a proper sear.
Adapt it for your goals.
Herb Infusion
Add a sprig of fresh rosemary or thyme to the pan with the butter and garlic for an aromatic boost to the steak.
Spicy KickSpicy Kick
Whisk a pinch of red pepper flakes into the pan juices before drizzling, or add a few thin slices of fresh chili to the watercress.
Different GreensDifferent Greens
Substitute arugula or baby spinach for watercress if unavailable, though the peppery bite of watercress is ideal for this dish.
Why this is on our healthy list.
High-Quality Protein
Steak is an excellent source of complete protein, essential for muscle repair, growth, and overall bodily functions.
Rich in Iron and B Vitamins
Red meat provides significant amounts of heme iron, which is easily absorbed, and B vitamins (especially B12), crucial for energy production and nerve health.
Nutrient-Dense Greens
Watercress is packed with vitamins K, C, and A, as well as antioxidants, supporting bone health, immunity, and reducing oxidative stress.
Frequently asked questions
Sirloin, ribeye, or New York strip are all excellent choices for their flavor and tenderness when seared. Choose a cut with good marbling for the best results.
