Marinated Steak with Watercress

Serves: 4 • Time: 10 minutes, plus 2 hours to 1 day marinating

Marinated in a mixture of Japanese ingredients, this marinated steak recipe takes on an entirely different character. Here, the meat is transformed after just 2 hours of marinating, though Powell recommends marinating the meat for a full day to obtain even more concentrated flavors.

Marinated Steak with Watercress
© Erik Bardin,


  • ½ cup umami ponzu sauce
  • ½ cup sake
  • ¼ cup brown sugar
  • 1 Tbsp. ginger paste
  • 4 cloves garlic, minced
  • Zest and juice of 1 lime
  • Two 1-lb. flank or hanger steaks
  • 1 Tbsp. canola oil
  • 1 bunch of watercress


1. In a small bowl, whisk together the ponzu sauce, sake, brown sugar, ginger paste, garlic, and lime. Transfer the marinade to a heavy plastic bag and add the steaks. Allow the meat to marinate in the refrigerator for at least 2 hours and up to 1 day.

2. Bring the marinated meat to room temperature for 1 hour before cooking. In a cast iron skillet, heat the oil over high heat until nearly smoking. Remove the steaks from the marinade and scrape off the excess with a spoon or knife. Carefully place the steaks in the skillet and cook, undisturbed, for 4 minutes per side for medium-rare. Transfer the steaks to a cutting board and cover with aluminum foil.

3. Pour the leftover marinade into the skillet and reduce by ½ to form a thin sauce. In a medium-sized bowl, toss the watercress with the reduced sauce.

4. Slice the steak against the grain and serve with the dressed watercress.

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