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red potatoes kosher salt stalks celery light mayonnaise mustard extra-virgin olive oil buttermilk Worcestershire sauce paprika fresh chives flank steak
Viewed: 91 - Published at: 2 years agoIngredients
- 1 pound red potatoes, cut into 1-inch cubes
- Kosher salt
- 2 stalks celery, chopped
- 1/4 cup light mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/3 cup buttermilk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 3 tablespoons chopped fresh chives
- 1 1/2 pounds flank steak, trimmed of excess fat
- 1 bunch watercress, tough stems removed
Method
- Put the potatoes in a medium saucepan and cover with cold water; season with salt.
- Bring to a boil and cook until fork-tender, about 15 minutes.
- Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery.
- Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl.
- Brush 3 tablespoons of the dressing all over the steak.
- Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing.
- Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes.
- Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet.
- Add the steak; sear until well browned, 4 to 5 minutes.
- Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare.
- Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain.
- Toss the watercress with the remaining dressing.
- Serve with the steak and potatoes.
- Photograph by Charles Masters
