• Efren


As temperature drops, and the colors of fall start taking over, we find ourselves reaching out for richer and more dense flavors in the kitchen, such as cream and butter. This recipe includes a simple way to "sauce" a steak that will make your steak feel like a restaurant dish. Enjoy this recipe from our friends at the Lafayette in New York City.


1 68g Flat Iron Steak, trimmed of fat 1 slice of Roquefort Blue Cheese 6 Tbsp water 1/2 cup fresh squeezed lemon juice 1/2 tsp lemon zest 2 1/2 Tbsp sugar 1 1/2 tsp kosher salt 7 1/2 Tbsp extra virgin olive oil 1/2 cup watercress, trimmed and washed Directions:

Set a grill pan over high heat until it is very hot, 1 to 2 minutes (or heat a charcoal or gas grill to high). Sear the steak to medium rare (130°F) or about 5-8 minutes per side. Transfer the steak to a cutting board and add Roquefort slice, loosely tent with aluminum foil and rest for 10 minutes.

In a large bowl combine water, lemon juice, lemon zest, sugar, and salt, gradually add in oil until fully mixed. Drizzle watercress with desired amount of dressing and toss to coat. Serve alongside steak.