- 3 tablespoons white-wine vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced peeled and seeded cucumber
- 2 tablespoons finely diced dill pickle
- 2 tablespoons chopped shallot
- 2 tablespoons drained capers
- 1 bunch watercress
- a 1 1/4-inch-thick boneless beef top loin (strip) steak (about 1 pound)
- Prepare grill.
- In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.
- Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.
- Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.