Photo: Brian Woodcock; Styling: Cindy Barr 
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.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

How much do you like shallots?

November 08, 2015
With the dressing, the shallots were overpowering. It was like dipping a red onion in shallots and taking a bite, totally covering up the steak and pear. With a bottled balsamic vinegrette, it as was okay.

daneanp's Review

February 17, 2015
So my New Seasons didn't have watercress; I substituted mixed gourmet greens. I also opted for crumbled gorgonzola instead of the blue, which is more pungent. I grilled the steak. The dressing was good - I did add a bit more salt and some cracked black pepper. It went together easily and was delicious. A nice crusty bread finished the meal. Will definitely make again.

Rico62's Review

April 20, 2014

kstuart623's Review

April 02, 2014
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!

Deanna2730's Review

March 25, 2014