Flank Steak and Watercress Salad

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 431
Fat 28 g
Satfat 11 g
Protein 41 g
Carbohydrate 4 g
Fiber 2 g
Cholesterol 100 mg
Sodium 1 mg


1 (1 1/2 lb.) trimmed flank steak
1 teaspoon salt
1/2 teaspoon ground black pepper
10 ounces watercress, tough stems discarded
1 cup grape tomatoes, halved
4 radishes, trimmed and thinly sliced
2 1/2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
3 ounces (3/4 cup) blue cheese, crumbled (optional)


Preheat a large grill pan over medium heat. Sprinkle steak on both sides with 3/4 tsp. salt and 1/4 tsp. pepper. Make sure pan is hot, then cook steak for about 6 minutes per side, turning once, for medium-rare. Transfer to a cutting board, cover loosely with foil and let stand for 5 minutes.

Combine watercress, tomatoes and radishes in a large bowl. Drizzle oil and vinegar on top; toss well. Season with remaining 1/4 tsp. each of salt and pepper, then toss again.

Thinly slice steak and divide among 4 dinner plates. Top each portion with salad. Sprinkle crumbled blue cheese on top, if desired.

April 2005
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