- For the dressing:
- 1/4 cup finely chopped shallots
- 1 tablespoon freshly grated lime peel
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 3/4 teaspoon kosher salt
- For the garnish:
- Peanut oil, for frying
- 1/2 cup all-purpose flour
- 4 medium shallots, thinly sliced, rings separated
- 3 long hot red chiles, thinly sliced
- 1/2 teaspoon kosher salt
- For the steak and salad:
- 2 pounds skirt steak, cut into 4 pieces, excess fat trimmed, room temperature
- 1 teaspoon kosher salt
- 2 limes, halved
- 1 tablespoon extra-virgin olive oil
- 3 bunches watercress, trimmed
- 1 cup fresh chervil leaves
- Sea salt
In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt. Whisk to combine.
In a medium-deep saucepan, heat 1 inch peanut oil to 325°F. While oil heats, divide flour between two bowls. Toss shallots in one bowl and chiles in the other. Shake excess flour from shallots; fry in batches until golden and crisp, 3 to 4 minutes. Remove with slotted spoon to paper-towel-lined cookie sheet. Repeat with chiles. Sprinkle with salt.
Preheat a grill or stovetop grill pan to medium-high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes a side for medium-rare. Remove to a large bowl; squeeze juice from lime halves over steak; drizzle with olive oil. Let stand while making salad.
In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt. Remove steak to cutting board; reserve juices in a bowl. Slice steak thinly. Place half the salad on a serving platter. Top with half of steak. Reserve a small amount of of salad to garnish top; repeat with remaining salad and steak. Whisk reserved juices in bowl; add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chiles.