Watercress Steak Salad

• 2 tbsp olive oil, extra virgin
• 1 tbsp fresh lemon juice
• 1/2 tsp worcestershire sauce
• 1/2 tsp dijon mustard
• 1 kosher salt to taste
• 1 1/2 cup shallots large
• 6 cup watercress
• 2 oz crumbled Stilton or Bleu cheese
• 14 oz NY strip steak
• 2 stick fresh thyme
• 1 tbsp butter

1. FOR THE DRESSING:
2. In a small bowl, whisk 2 TBSP of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt.
3. FOR THE STEAK:
4. In a 10 inch straight-sided pan, heat the remaining oil over medium-high heat until hot.
5. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is browned, about 4 minutes.
6. Flip the steak, cook for 3-4 minutes more, and place thyme sprigs on the steaks.
7. Add butter the the pan and baste using a spoon, allowing the butter to drip over the thyme to help incorporate flavors with the steak.
8. Transfer the steaks to a cutting board to rest; discard the thyme sprigs.
9. FOR THE REST:
10. Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned (5-8 minutes).
11. Use a spatula or spoon to break apart the shallot slices and to incorporate some of the brown bits from the pan.
12. Remove from the heat and let cool slightly.
13. Slice the beef thinly.
14. Rewhisk the dressing until incorporated.
15. In a large bowl, add the watercress, shallots, dressing, and cheese with a pinch of salt and pepper and mix to combine.
16. Plate the salad and tip with an equal amount of steak fanned on top.

olive oil, lemon juice, worcestershire sauce, mustard, kosher salt, shallots large, watercress, cheese, steak, thyme, butter

Taken from cookpad.com/us/recipes/357524-watercress-steak-salad (may not work)