| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound red potatoes, cut into 1-inch cubes
- Kosher salt
- 2 stalks celery, chopped
- 1/4 cup light mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/3 cup buttermilk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 3 tablespoons chopped fresh chives
- 1 1/2 pounds flank steak, trimmed of excess fat
- 1 bunch watercress, tough stems removed
Instructions
- Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery.
- Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl. Brush 3 tablespoons of the dressing all over the steak. Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing.
- Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes. Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet. Add the steak; sear until well browned, 4 to 5 minutes. Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing. Serve with the steak and potatoes.
Nutrition Facts
| Calories | 440 calorie |
| Total Fat | 21 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 71 milligrams |
| Sodium | 616 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 3 grams |
| Protein | 39 grams |
Reviews
The ranch in this recipe is amazing and has the perfect amount of tang! I’ll definitely be making that ranch for lots of other things