• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

• 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
• 1–1 1/2 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
• 1/4 cup mint leaves
• 1/4 cup salted, dry-roasted peanuts, lightly crushed

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