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Steak with Watercress Salad and Chilli-Lime Dressing

This vibrant steak with watercress salad and chilli-lime dressing is a sophisticated yet simple way to enjoy a high-quality cut of beef. The recipe balances the richness of a pan-seared rib-eye with the peppery crunch of watercress and the cooling freshness of Persian cucumbers. A punchy dressing made with lime juice, fresh chilli, and fish sauce provides a savoury depth that perfectly complements the caramelised crust of the meat.

As a diabetes-friendly main course, this dish prioritises lean protein and fresh botanicals over heavy carbohydrates. The inclusion of heart-healthy olive oil and dry-roasted peanuts adds a satisfying texture and healthy fats, making it an excellent choice for a light yet nourishing evening meal. Serve it sliced thinly for a beautiful presentation that feels like a restaurant-quality treat made at home.

Ingredients for Steak with Watercress Salad and Chilli-Lime Dressing

  • 2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s)

  • 2 teaspoons fish sauce

  • 1 teaspoon demerara or light brown sugar, divided

  • Kosher salt, freshly ground pepper

  • 1–675g boneless rib eye

  • 1 red Thai chilli, very thinly sliced

  • 2 tablespoons fresh lime juice

  • 2 tablespoons olive oil, plus more for drizzling

  • 1 tablespoon vegetable oil

  • 2 tablespoons unsalted butter

  • 1 bunch watercress, tough stems trimmed (about 6 cups)

  • 2 Persian cucumbers, thinly sliced

  • 1/4 cup mint leaves

  • 1/4 cup salted, dry-roasted peanuts, lightly crushed

How to make Steak with Watercress Salad and Chilli-Lime Dressing

Whisk mustard powder, fish sauce, 1/2 teaspoons demerara sugar, and 1 tablespoon very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.

Whisk chilli, lime juice, 2 tablespoons olive oil, and remaining 1/2 teaspoons demerara sugar in a large bowl; set vinaigrette aside.

Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.

Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.

Slice steak and serve with salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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