Becky Luigart-Stayner; Lydia DeGaris-Pursell
6 servings

Flank steak is widely available and easy to recognize by its long, flat shape and distinctive longitudinal grain. Cutting across the grain breaks up the muscle fibers for more tender slices.

How to Make It

Step 1

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.

Step 2

To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.

Step 3

To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Also appeared in: Cooking Light, August, 2002

Ratings & Reviews

Great main dish for hot night

May 05, 2015
We loved this dish, with its zingy bright hot flavors. I did make three changes: added spinach, arugula, and butter lettuce; cut the amount of herbs in half; and added 1 TB of canola oil to the dressing.  I also doubled the greens as it's a pretty small one-dish meal unless you add more greens. 

monicascobee's Review

April 17, 2014
Was a really good recipe. my boyfriend and I devoured the steak. We found the marinade/dressing a little strong for both, so we just cut it in half and just used it for marinade. Delicious!

ChefAmandaLynn's Review

June 04, 2013
Dressing was outstanding, I will make it again. With the watercress and other herbs the "salad" is very light.

Astier31's Review

May 26, 2013

jcrican's Review

May 21, 2013

rstarrlemaitre's Review

August 09, 2012
This is an exciting dish for the palate - a totally different and amazing blend of flavors. Tingly on the tongue from the chile paste, funky from the fish sauce, super fresh mint and basil, savory/peppery beef, and the crunch of the peanuts to top it all off. So refreshing.

dburge's Review

August 04, 2009
This recipe was the most interesting to try. I would class it as exotic as it has flavors normally unknown to my palette. The flank steak was very good, but if you haven't ate watercress before, it is a new experience. It did not rate a 5 for me, but try it once.

snoopy66's Review

March 16, 2009
I made the dressing and steak as directed. Very easy and quick. Served with edamame on the side. The spice and flavor was full, but lime overpowered the dish. Needed something else to round this out - probably oil, but of course that would change the calorie/fat content. I used spinach instead of watercress since I had it on hand and the salad flavors were great, but again overpowered by the dressing. I might try to work with the dressing - less lime juice, maybe add a teaspoon of oil and rice wine vinegar. Even beef broth or chicken broth might work.