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Flank Steak and Watercress Salad

All You APRIL 2005

  • Yield: 4 Servings
  • Cook time:12 Minutes
  • Prep time:10 Minutes
  • Stand:5 Minutes
  • Cost Per Serving:$3.75


  • 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.

Nutritional Information

Amount per serving
  • Calories: 431
  • Fat: 28g
  • Saturated fat: 11g
  • Protein: 41g
  • Carbohydrate: 4g
  • Fiber: 2g
  • Cholesterol: 100mg
  • Sodium: 1mg

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Flank Steak and Watercress Salad recipe