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Lads night in. Steak

Its just Joe and I tonight, It's half-term and Lisa and Martha are enjoying the delights of Babbington House for a girly night.
Seeing as its just us two geezers we are having steak .... of course. I saw this very very simple recipe by April Bloomfield at the weekend and I thought it sounded really good ... maybe tonights the night to try it out.
I have also made a mental note to make sure I add The Spotted Pig to my list of places to go to in New York when I am next there.


Steak with watercress and chillies
This is my not-so-Thai salad, inspired by those bright heaps of meat and herbs, but quite different.

Serves 4

 Ingredients

 2 tbsp freshly squeezed lime juice
1 packed tsp finely grated lime zest
4 tbsp extra-virgin olive oil, plus a few glugs1 tsp Dijon mustard1/8 tsp finely grated garlicMaldon or another flaky sea salt450g onglet steak, cut in half or thirds, if necessary2 large red chillies, thinly sliced (including seeds)3 medium shallots, thinly sliced1 punnet of cherry tomatoes, halved2 big fistfuls (about 75g) peppery baby watercress



Method
Heat the grill to high, or set a cast-iron griddle over a high flame.
Whisk together the lime zest, juice, extra-virgin olive oil, mustard, garlic, and ½ tsp sea salt in a small bowl. Set aside the dressing.
Rub both sides of the steak with a generous drizzle of oil, then season all over with more sea salt. Scatter one side with half the chillies and give them a good old pat so they stick, then flip the steak and do the same on the other side. Grill, turning it over once, until it’s charred and lovely looking: 4-6 minutes for medium rare. Some of the chillies will fall onto the hot surface. Pluck them off with tongs as they get charred and put them in a bowl. When the steak is ready, add it to the bowl. Spoon about 2 tsp of the dressing over the steak and chillies, and toss.
Combine the shallots and tomatoes in a large bowl, pour in the rest of the dressing and give it a toss. Let it sit for a couple of minutes, then add the watercress and toss gently but well.
Cut the steak, across the grain, into long, thin slices, about 12cm in length and slightly thinner than 0.5cm. Layer the salad and steak on a platter, ending with a small handful of the vegetables. Spoon on the liquid from the steak bowl and scatter over any remaining chilli.

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