Yield
Makes 5 servings

How to Make It

Step 1

Wipe meat with a damp towel, then cut crosswise into 2 or 3 equal pieces.

Step 2

Prepare barbecue for direct heat.

Step 3

If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.

Step 4

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.

Step 5

When grill is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay steak on barbecue. Cook, turning as needed to brown evenly, until meat is pink in center of thickest part (cut to test), 7 to 10 minutes.

Step 6

Meanwhile, in a shallow pan (at least 9 in. wide) on grill, combine butter, mustard, vermouth, and Worcestershire; stir occasionally until butter melts, then push to a cool area of grill and keep warm.

Step 7

Set cooked steak in pan, slice, and stir meat juices into sauce. Divide watercress among plates, lay meat on it, and spoon sauce over portions.

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