For the Vinaigrette

In a small mixing bowl, add shallot, garlic, red pepper flakes, champagne vinegar, honey, warm water, salt, and mustard.  Whisk to incorporate

In a separate measuring cup, add canola oil and olive oil

While whisking the main ingredients, slowly drizzle in oil to form an emulsion.  Add in herbs and peppercorns, if using.  Adjust for salt.

Note: vinaigrette can be made in while steak is tempering, or can be made up to a few days in advance and stored in the fridge.  If refrigerating, remove at least 30 minutes before using then lightly whisk to reincorporate ingredients.

For the Salad:

In a large mixing bowl add watercress and your favorite salad ingredients.  Drizzle about half of the dressing into the bowl and toss the dressing and salad using tongs.  Place salad on large serving platter.  Reserve remainder of dressing if guests want extra.

For the Steak

In a small bowl, add all seasonings and mix together.

“Temper” the steak by removing it from refrigeration and packaging at least 30 minutes before starting to cook.  Season steak thoroughly on both sides, then lightly pat seasoning into steak.  Lightly cover until ready to cook.

When grill is very hot (550-600 degrees) lay it on grill grates with a 10:00 to 4:00 orientation (imagine a clock face on your grill.) Cook for 2 minutes.

Using tongs pick up grill and give it a quarter turn to a 2:00 to 8:00 orientation and let it cook 2 more minutes.  This will develop a diamond shaped grill mark.

Turn steak over and repeat.  After the last quarter turn, temp the steak.  Remove it from the grill when it is at 126 degrees if you want a medium steak.  Remove to a pan, lightly cover, then rest for 10 minutes.

Uncover steak, slice in to 1/4″-1/3″ wide slices, then lightly season with more Diamond Crystal Kosher salt.  Place on platter with salad and serve.