Grilled Flank Steak With Grapes And Stilton

• 1 flank steak (2 pounds)
• 1 Kosher salt and freshly ground black pepper
• 1 1/2 tbsp red wine vinegar
• 1 tbsp shallot, chopped
• 1/4 tsp Dijon mustard
• 1/4 cup extra virgin olive oil
• 2 bunches watercress, trimmed (8 cups)
• 1/2 cup crumbled stilton or other blue cheese
• 2 cups red California grapes, halved

1. 1. Preheat grill to high and oil grates. Sprinkle steak with salt and pepper.
2. 2. In a small blender or food processor, combine vinegar, shallot, mustard and olive oil. Season with salt and pepper and puree until smooth. Grill steak until it reaches 130u0b0F; for medium-rare this is about 6 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
3. 3. In a large bowl, combine watercress, salt and pepper and enough dressing to coat.
4. 4. Thinly slice steak across the grain and transfer to a platter. Top with watercress, stilton and grapes and serve with additional dressing.

flank steak, salt, red wine vinegar, shallot, mustard, extra virgin olive oil, bunches, crumbled stilton, red california

Taken from www.epicurious.com/recipes/member/views/grilled-flank-steak-with-grapes-and-stilton-59639abf09c9df719089f187 (may not work)