Steak, Pear, and Watercress Salad

Photo: Brian Woodcock; Styling: Cindy Barr  

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.

Yield: Serves 4 (serving size: 1 salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 14.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 21g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 56mg
  • Iron: 2mg
  • Sodium: 573mg
  • Calcium: 119mg

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

Preparation

  1. 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. 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. 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.
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