Peppered Beef With Watercress And Cucumber Salad Recipes

Steps:

• Toss 3 cups diced seedless watermelon, 1 1/2 cups diced cucumber, 1 bunch sliced scallions, 1/2 cup chopped cilantro, 1 seeded and minced jalapeno, the juice of 2 limes, 1 1/2 tablespoons olive oil and a pinch of salt. Serve on a bed of watercress and sprinkle with feta cheese. Drizzle with olive oil and sprinkle with pepper.

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.

Steps:

• Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.

Steps:

• In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber, and toss to combine. Serve immediately.

Steps:

• Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.
• Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
• Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then sauté paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and sauté in same manner with remaining oil.
• Top paillards with salad.

Steps:

• Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

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.

Steps:

• In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.

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.