Flank Steak and Watercress Salad |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 (1 1/2 lb.) trimmed flank steak |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
10 ounces watercress, tough stems discarded |
1 cup grape tomatoes, halved |
4 radishes, trimmed and thinly sliced |
2 1/2 tablespoons extra-virgin olive oil |
2 teaspoons red wine vinegar |
3 ounces (3/4 cup) blue cheese, crumbled (optional) |
Directions:
1. Preheat a large grill pan over medium heat. Sprinkle steak on both sides with 3/4 tsp. salt and 1/4 tsp. pepper. Make sure pan is hot, then cook steak for about 6 minutes per side, turning once, for medium-rare. Transfer to a cutting board, cover loosely with foil and let stand for 5 minutes.
2. Combine watercress, tomatoes and radishes in a large bowl. Drizzle oil and vinegar on top; toss well. Season with remaining 1/4 tsp. each of salt and pepper, then toss again.
3. Thinly slice steak and divide among 4 dinner plates. Top each portion with salad. Sprinkle crumbled blue cheese on top, if desired.
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