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Steak, Pear, and Watercress Salad

Photo: Brian Woodcock; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 1 salad)
This gorgeous salad makes for a fresh, light spring dinner; serve with crusty bread. You can substitute arugula for the watercress; it has a similar peppery flavor.

Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 (12-ounce) flank steak, trimmed
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons sherry vinegar
  • 1 small shallot, chopped
  • 2 (4-ounce) packages watercress
  • 1/2 cup thinly sliced red onion
  • 1 peeled ripe pear, thinly sliced
  • 2 tablespoons crumbled blue cheese

Nutrition Information

  • calories 255
  • fat 14.4 g
  • satfat 3.7 g
  • monofat 8.2 g
  • polyfat 1.1 g
  • protein 21 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 56 mg
  • iron 2 mg
  • sodium 573 mg
  • calcium 119 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

  2. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, vinegar, and shallot in a mini food processor; pulse until mixture is almost smooth.

  3. Arrange one-fourth of watercress on each of 4 plates. Top watercress evenly with onion and pear; sprinkle with cheese. Divide steak evenly among salads; drizzle 1 tablespoon vinaigrette over each serving.