Ingredients
1/4 c. finely chopped shallots
1 tbsp. freshly grated lime peel
2 tbsp. fresh lime juice
2 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
3/4 tsp. kosher salt
peanut oil
1/2 c. all-purpose flour
4 medium shallots
3 long hot red chilies
1/2 tsp. kosher salt
2 lb. skirt steak
1 tsp. kosher salt
2 limes
1 tbsp. extra-virgin olive oil
3 bunch watercress
1 c. fresh chervil leaves
Sea salt
Preparation
Step 1To make dressing: In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt. Whisk to combine.Step 2To make garnish: In a medium-deep saucepan, heat 1 inch peanut oil to 325 degrees. While oil heats, divide flour between two bowls. Toss shallots in one bowl and chilies in the other. Shake excess flour from shallots and fry in batches until golden and crisp, 3 to 4 minutes. Remove with slotted spoon to paper towel–lined cookie sheet. Repeat with chilies. Sprinkle with salt.Step 3To make steak and salad: Preheat a grill or stovetop grill pan to medium-high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes per side for medium-rare. Remove to a large bowl and squeeze juice from lime halves over steak; drizzle with oil. Let stand while preparing salad.Step 4In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt. Remove steak to a cutting board, reserving juices in bowl. Thinly slice steak. Place half of salad on a serving platter. Top with half of sliced steak. Reserve a small amount of salad to garnish top, and repeat with remaining salad and steak. Whisk reserved juices in bowl and add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chilies.
