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