If this was served to me at a restaurant, I would be very happy...but I made it. How cool is that? It took me more like 40 minutes because I am slow, but this is going into the regular rotation!
Steak, Pear, and Watercress Salad
Photo: Brian Woodcock; Styling: Cindy Barr
More From Cooking Light
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
- 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
- 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.
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