Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 generously

　　

For pickle pepper vinaigrette

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)

　　

Step 1

Prepare grill.

　　

Make vinaigrette:

Step 2

In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.

　　

Step 3

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.

　　

Step 4

Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.