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Lacquered Steak with Watercress Salad

Lacquered Steak with Watercress Salad

I’m squeezing in one more steak before summer is officially over, and let me tell you, it’s a GREAT one! The sauce lacquering technique and the crunchy, vegetal watercress salad will carry you through these lingering hot summer days. This sauce is only TWO ingredients that you probably have in your pantry now: A1 and maple syrup. Each is delicious in their own right, but even better in combination when brushed onto a steak in many smoky, caramelized layers. This technique is perfect for a super thick cut, and there’s even extra sauce at the end for dipping.

Now that we’ve established how much I love this steak, I have to admit that I decided to try watercress on a whim after spotting it during my usual Sunday morning farmer’s market run. Let me tell you, I fell in love at first, crunchy bite. If you’ve never had it, watercress is perfectly peppery and bright, and it contrasts so well with a big, juicy steak. I dressed the cress with a super simple honey dijon vinaigrette to balance out the bitter notes, and it’s truly a perfectly balanced bite.

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