Bistecca alla Fiorentina with Watercress and Pistachio Salad

Ingredients

• One 1¼ lb. bone-in porterhouse steak
• 1 tsp. kosher salt, plus more as needed
• ¼ tsp. freshly ground black pepper
• 2 oil-packed anchovy fillets, finely chopped, plus ½ tsp. oil from the jar
• 3 Tbsp. extra-virgin olive oil
• 2 large garlic cloves, grated (1¼ tsp.)
• 1 tsp. very finely chopped fresh rosemary
• 2 Tbsp. finely chopped shallot (from ½ shallot)
• 2 Tbsp. plus 1 tsp. red wine vinegar
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 4 cups loosely packed watercress (2½ oz.)
• Freshly ground black pepper
• 2 Tbsp. raw or roasted, unsalted pistachios
• Parsley sprigs, for garnish (optional)

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