Peppered Beef With Watercress And Cucumber Salad Recipes

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SPICY WATERCRESS SALAD



Spicy Watercress Salad image

Spicy watercress salad.

Provided by Herbivore

Categories     Salad     Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

1 cucumber, chopped
1 red bell pepper, cut into thin strips
½ red onion, roughly chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon white sugar
1 tablespoon soy sauce
1 teaspoon red pepper flakes
1 dash hot pepper sauce
2 bunches watercress, stems removed

Steps:

  • Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
  • Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 10.4 g, Fat 3.8 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 286.3 mg, Sugar 6.1 g

PEPPERED RIB-EYE STEAKS WITH WATERCRESS



Peppered Rib-Eye Steaks With Watercress image

Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him. No longer could he be satisfied with quotidian meals. He wanted a way to one-star dining in his home every night, and in 30 minutes or less. On his quest, he found this recipe, adapted from Food and Wine's "Fast: Over 150 Quick, Delicious Recipes in 30 Minutes or Less." The steaks are quickly seared, red wine reduced, and watercress tossed in butter until wilted. In 15 minutes, a restaurant-worthy dinner is served.

Provided by William Grimes

Categories     dinner, easy, quick, one pot, steaks and chops, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 10- to 12-ounce rib-eye steaks, about 1 inch thick
1 tablespoon coarsely ground black pepper
Salt
1/4 cup dry red wine
2 tablespoons unsalted butter
2 large bunches watercress, stemmed

Steps:

  • Season steaks on both sides with pepper, lightly patting it on. Place a large cast-iron skillet over medium-high heat. Season steaks to taste with salt, then place in dry skillet. Sear steaks without moving them until they are brown and crusty on undersides (about 4 minutes for medium-rare meat; adjust to taste). Turn steaks, and sear for 4 minutes more. Transfer steaks to a serving platter.
  • Pour off any excess fat, and add wine to skillet. Cook over low heat until wine is reduced by half, about 30 seconds. Pour wine reduction over steaks.
  • Wipe out skillet, and return to medium-low heat. Melt butter in skillet, and add watercress. Increase heat to high, and toss watercress until wilted, about 1 minute. Season to taste with salt, and arrange around steaks. To serve, cut steaks in half. Place a portion on each of four plates, accompanied by a serving of watercress.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 17 grams, Sodium 561 milligrams, Sugar 0 grams, TransFat 2 grams

PEPPERED BEEF WITH WATERCRESS AND CUCUMBER SALAD



Peppered Beef With Watercress And Cucumber Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 8

2 cups stemmed watercress
2 cucumbers, peeled, halved, seeded and julienned
4 teaspoons lemon juice
8 teaspoons olive oil
1/4 teaspoon salt
Freshly ground black pepper to taste
1 pound beef tenderloin, cut into 4 equal pieces and flattened to almost 1/4 inch
2 tablespoons cracked black peppercorns

Steps:

  • Toss the watercress and cucumbers together in a glass or ceramic bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat. Set aside.
  • Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
  • Meanwhile, coat each piece of beef on both sides in the peppercorns. Place in the pan and saute until medium rare, about 30 seconds per side.
  • Place 1 piece of beef on each of 4 plates, top with the salad and serve immediately.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 30 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 213 milligrams, Sugar 3 grams

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