Name: Steak With Tangy Sauce and Watercress Salad
Yield: 4 servings
Ingredients: 2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s); 2 teaspoons fish sauce; 1 teaspoon demerara or light brown sugar, divided; Kosher salt, freshly ground pepper; 1–1½ pounds boneless rib eye; 1 red Thai chile, very thinly sliced; 2 tablespoons fresh lime juice; 2 tablespoons olive oil, plus more for drizzling; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 1 bunch watercress, tough stems trimmed (about 6 cups); 2 Persian cucumbers, thinly sliced; ¼ cup mint leaves; ¼ cup salted, dry-roasted peanuts, lightly crushed

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Alex Lau

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks. This recipe is from chef Bryant Ng of Cassia in Santa Monica, CA.

Recipe notes