Equipment
* optional
Ingredients
Steak
- 600 g flank steak, room temperature
- 15 g whole black peppercorns, whole
- 8 g kosher salt
- 30 ml neutral oil
Salad
- 150 g watercress, washed and trimmed
- 300 g cucumber, sliced into half-moons
- 1 shallot, thinly sliced
Vinaigrette
- 15 ml sherry vinegar
- 10 g dijon mustard
- 45 ml extra virgin olive oil
- 2 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 411 kcal
- Protein
- 34 g
- Carbohydrates
- 8 g
- Fat
- 27 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 1101 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 93 mg
- Potassium
- 818 mg
- Calcium
- 115 mg
- Iron
- 3.6 mg
- Magnesium
- 60 mg
- Phosphorus
- 353 mg
- Zinc
- 6.2 mg
- Vitamin A
- 65 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 114 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.24 mg
- Niacin
- 10.2 mg
- Folate
- 31 mcg
- Water
- 221 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Coarsely crush the black peppercorns using a mortar and pestle, or by placing them in a bag and crushing with a rolling pin. The goal is jagged shards, not a fine powder.
Pat the steak completely dry with paper towels. Season generously with salt on both sides, then press the crushed peppercorns firmly into the surface of the meat to create a crust.
In a small bowl, whisk together the sherry vinegar, Dijon mustard, and sea salt. Slowly drizzle in the olive oil while whisking continuously until emulsified.
Heat neutral oil in a heavy-bottomed skillet over high heat until shimmering and just beginning to smoke.
Sear the steak for 3-4 minutes per side for medium-rare, ensuring a dark, caramelized crust forms. Aim for an internal temperature of 52°C/125°F before resting (carryover cooking will raise it).
Transfer the steak to a cutting board and let it rest for at least 10 minutes. This is critical for retaining juices.
Just before serving, combine watercress, cucumber slices, and shallots in a large bowl. Toss gently with the vinaigrette.
Slice the steak against the grain into thin strips. Plate alongside or atop the salad.
Chef's Notes
- Slicing against the grain is mandatory for flank steak; look for the parallel muscle fibers and cut perpendicular to them to ensure tenderness.
- For the crispest cucumbers, scrape out the watery seeds with a spoon before slicing.
- Toast the whole peppercorns in a dry pan for 60 seconds before crushing to unlock more floral, complex aromas.
- Watercress is delicate; dress it literally seconds before eating to prevent it from becoming soggy and dark.
Storage
Refrigerator: 2 days — Store steak and salad separately. Dressed watercress will wilt rapidly.
Freezer: 2 months — Steak only. Salad cannot be frozen.
Troubleshooting
Peppercorn crust tastes burnt or acrid
Cause: Pan was too hot or peppercorns were ground into a fine powder rather than coarse cracks
Fix: Scrape off the burnt pepper layer before slicing
Prevention: Ensure coarse grind; if pan smokes excessively, lower heat slightly
Cultural Context
This dish draws inspiration from the French 'Steak au Poivre' but strips away the heavy cream sauce for a lighter, salad-forward presentation typical of modern bistro cuisine in spring. It highlights the natural affinity between the heat of piperine (black pepper) and the mustard oils found in watercress.
