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Thai Watercress and Steak Salad

Scott Phillips

Servings: 4

A bright, tangy, fruity Thai dressing enhances the peppery bite of raw watercress. If you happen to have some leftover grilled steak, feel free to substitute it here.


  • 1 lb. skirt steak or flank steak
  • 1 Tbs. canola or other neutral oil
  • Kosher salt
  • 2 Tbs. fish sauce
  • 1-1/2 Tbs. fresh lime juice
  • 1 tsp. dark brown sugar
  • 1/2 jalapeño, seeded and finely chopped
  • 3/4 cup halved cherry or grape tomatoes
  • 3/4 cup diced fresh pineapple
  • 1/2 cup thinly sliced red onion
  • 1 large bunch watercress (about 7 oz.), stemmed and torn into bite-size pieces
  • 1/4 cup chopped unsalted peanuts

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 75
  • Sodium (mg): 850
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • Sugar (g): 7
  • Protein (g): 30


  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire or heat a grill pan on the stove over medium-high heat. Brush the steak with the oil and season all over with 1/4 tsp. salt. Grill the steak, turning occasionally, until cooked to your liking, about 3 minutes per side for medium rare (125°F). Transfer the steak to a cutting board and let cool slightly, about 10 minutes (if the steak is too hot, it will wilt the greens).
  • Meanwhile, in a small bowl, stir together the fish sauce, lime juice, sugar, and jalapeño.
  • Thinly slice the steak against the grain. In a large bowl, combine the steak, tomatoes, pineapple, and onion. Add the dressing and toss to combine. Just before serving, put the watercress on a platter, lightly salt, and toss. Top with the steak mixture and peanuts, and serve.


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