How to make a flank steak sandwich with watercress dressing
Watercress is delicious in salads, dips and soups. It can be blended into a pesto or stir fried. One of the most delicious ways to eat watercress is also one of the simplest—a preparation shared with Summit by David Sumida and included in his watercress recipes book:
Flank Steak Sandwich with Watercress Dressing by Chef Lindsey Ozawa
Flank Steak Marinade:
1/2 cup peanut oil
1/4 cup sherry vinegar
1/4 cup shoyu
1/4 cup molasses
2 TBS. oyster sauce
1 Thai chili
4 cloves garlic
Combine all in food processor and place steak in marinade for 8 to 24 hours.
One large bunch watercress
Lemon juice to taste
Shoyu to taste
Rice wine vinegar to taste
Mayonaise to consistency
Salt to taste
Blanch watercress for 45 seconds in salted water at a rapid boil. Remove from water and place in a bowl of ice water.
When cool, remove and squeeze as much excess water from blanched watercress as possible. A makisu is best to use.
Place drained watercress in food processor and pulse until well chopped. Add mayonaise to bind chopped cress. Adjust seasoning with lemon, shoyu, rice vinegar (think ponzu) and salt to finish.
Remove steak from marinade and wipe off excess marinade. Grill to medium rare or medium and let rest for 7 minutes. Slice across grain as thin as possible and spread dressing generously across toasted french roll and top with sliced steak, tomatoes, additional watercress and onions or shallots.