Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery.
Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl. Brush 3 tablespoons of the dressing all over the steak. Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing.
Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes. Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet. Add the steak; sear until well browned, 4 to 5 minutes. Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing. Serve with the steak and potatoes.
Tools You May Need
Photograph by Charles Masters
Courtesy of Food Network Magazine
Tools You May Need
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