Marinated Steak with Watercress

Marinated Steak with Watercress

Marinated in a mixture of Japanese ingredients, beef takes on an entirely different character. Here, the meat is transformed after just 2 hours of marinating, though Powell recommends marinating the meat for a full day to obtain even more concentrated flavors.


  • ½ cup umami ponzu sauce
  • ½ cup sake
  • ¼ cup brown sugar
  • 1 Tbsp. ginger paste
  • 4 cloves garlic, minced
  • Zest and juice of 1 lime
  • Two 1-lb. flank or hanger steaks
  • 1 Tbsp. canola oil
  • 1 bunch of watercress


1. In a small bowl, whisk together the ponzu sauce, sake, brown sugar, ginger paste, garlic, and lime. Transfer the marinade to a heavy plastic bag and add the steaks. Allow the meat to marinate in the refrigerator for at least 2 hours and up to 1 day.

2. Bring the marinated meat to room temperature for 1 hour before cooking. In a cast iron skillet, heat the oil over high heat until nearly smoking. Remove the steaks from the marinade and scrape off the excess with a spoon or knife. Carefully place the steaks in the skillet and cook, undisturbed, for 4 minutes per side for medium-rare. Transfer the steaks to a cutting board and cover with aluminum foil.

3. Pour the leftover marinade into the skillet and reduce by ½ to form a thin sauce. In a medium-sized bowl, toss the watercress with the reduced sauce.

4. Slice the steak against the grain and serve with the dressed watercress.

Matthew Powell is a New York-based lifestyle journalist and recipe developer and has been published in New York Magazine, Bon Appétit, and Interior Design. Prior to media work, he cooked in the kitchens of Daniel and Eleven Madison Park.

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