Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Beef           Skirt Steak Salad with Watercress, Caramelized Shallots and Blue Cheese
Back to Recipes Listing           Episode: 302           Episode Name: Salads the French Way           Download Recipe Card

Ingredients:

(Serves 2 as a main dish)

•   2 tablespoons olive oil
•   2 large shallots, peeled and thinly sliced
•   1 pound skirt steak
•   2 teaspoons salt
•   1 teaspoon black pepper
•   3 tablespoons olive oil
•   2 cups watercress, coarse stems discarded
•   2 ounces blue cheese crumbles
•   1 tablespoon Dijon mustard
•   1 tablespoon lemon juice
•   1 teaspoon Worcestershire
•   3 tablespoons olive oil
•   ½ teaspoon salt
•   ¼ teaspoon black pepper

Directions:

Heat 2 tablespoons olive oil over medium heat in a 10” skillet.
Add the shallots, cover, and lower the heat. Let cook for 10 minutes, or until lightly caramelized. Set aside to cool
Heat a griddler or other grill on high.
Season the skirt steak with salt and pepper, and then brush 3 tablespoons olive oil on both sides of the steak.
Once the griddler is hot, place the steak onto it and close the lid. Let the steak cook for 5 minutes, and then remove to a plate and let the steak rest until ready to serve, about 5 minutes. (If you are using a grill without a lid, you will need to cook the steak for 5 minutes per side).
In a large bowl, combine the watercress, blue cheese and shallots.
In a small bowl, whisk together the mustard, lemon juice, Worcestershire, 2 tablespoons olive oil, salt and pepper until dressing comes together. Reserve 2 tablespoons of the dressing, and pour the rest over the watercress salad. Toss until salad is coated.
Divide the salad between two plates.
Slice the skirt steak on an angle, and fan it out on the plates next to the salad.
Drizzle the reserved 2 tablespoons of dressing over the steak.

Secrets of a Chef:
•   Chef Keller likes to serve this salad with extra shallots and blue cheese on the side, so that diners can customize their salad to their own tastes.
•   Using a grill like the Cuisinart Griddler, which allows you to cook a steak on both sides simultaneously really cuts down on cooking time.