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Flank Steak and Watercress Salad

Prep time 10 mins
Cook time 12 mins
Stand time 5 mins
Yield 4 Servings

Ingredients

  • 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)

Nutrition Information

  • calories 431
  • fat 28 g
  • satfat 11 g
  • protein 41 g
  • carbohydrate 4 g
  • fiber 2 g
  • cholesterol 100 mg
  • sodium 1 mg

How to Make It

  1. 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.

  2. 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.

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