Steak with Watercress
4 servings
30 minutes
Steak with cress salad is an exquisite dish of Japanese cuisine that harmoniously combines the deep flavor of meat and the freshness of greens. The recipe's origins trace back to traditional methods of cooking meat over an open flame, common in Japan. Spicy sea salt, rich sake aroma, and intense soy sauce give the steak a unique flavor nuance. The finishing touch is a refreshing cress salad that adds lightness and balance to the dish. This perfect combination of deep umami notes from the meat and crispy freshness from the greens makes it not only a gastronomic delight but also a wonderful addition to a cozy dinner or festive lunch. The simplicity of preparation and sophistication of taste make it an indispensable choice for lovers of Japanese cuisine.
1
Trim the fat from the meat. Cut the tenderloin into fairly large pieces. Preheat the grill.
2
Pour salt into a shallow pot and coat the pieces of meat in it. Sear the steaks for about 3 minutes on each side. If you prefer a higher degree of doneness, sear a little longer.
- Sea salt: to taste
- Sirloin steak: 500 g
3
Pour sake into a bowl and, using tongs, dip the cooked steaks in the sake to remove excess salt. Then return the steaks to the grill and cook for another 2 minutes on each side.
- Sake: 1 glass
4
Remove the steaks from the grill and dip them in soy sauce. Then return them to the grill and cook for another 2 minutes on each side.
- Soy sauce: 1 glass
5
Remove the cooked steaks from the grill, cut them into small pieces, skewer each piece, and serve with fresh cress salad. Enjoy your meal!
- Watercress: to taste