Ingredients
¼cupshallots,finely chopped
1tbsplime peel,freshly grated
2tbspfresh lime juice
2tbspextra virgin olive oil
1tbspdijon mustard
¾tspkosher salt
peanut oil,as needed
½cupall purpose flour
4medium shallots,thinly sliced
3long hot red chilies,chopped and seeded
½tspkosher salt
2lbsskirt steak
1tspkosher salt
2limes
1tbspextra virgin olive oil
3buncheswatercress
1cupfresh chervil leaves
sea salt,to taste
Preparation
In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt. Whisk to combine.
In a medium deep saucepan, heat 1-inch peanut oil to 325 degrees F. While oil heats, divide flour between 2 bowls. Toss shallots in 1 bowl and chilies in the other.
Shake excess flour from shallots and fry in batches for 3 to 4 minutes until golden and crisp. Remove with a slotted spoon to a paper towel–lined cookie sheet. Repeat with chilies. Sprinkle with salt.
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.
In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt. Remove steak to a cutting board, reserving juices in a bowl. Thinly slice steak. Place ½ of the salad on a serving platter.
Top with ½ of sliced steak. Reserve a small amount of salad to garnish the top, and repeat with the remaining salad and steak. Whisk reserved juices in a bowl and add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chilies.
Serve and enjoy.
