Grilled Steak With Watercress, Blue Cheese, And Tomato

• For the marinade and steak
• 1/4 cup red wine
• 1 T balsamic vinegar
• 1/4 cup olive oil
• 1 T fresh rosemary leaves, minced
• 3 medium garlic cloves, minced
• 1 T kosher salt
• 1/2 tsp red pepper flakes, or more to taste
• 2 lb steak (flank, skirt, or hanger recommended)
• For the salad and vinaigrette
• 4 large handfuls watercress
• 1/2 red onion, thinly sliced
• 4 oz blue cheese, crumbled
• 1 cup cherry or grape tomatoes, cut in half
• 2 T red wine vinegar
• 2 T balsamic vinegar
• 1/2 tsp honey
• 1/4 tsp red pepper flakes
• 1/2 cup extra virgin olive oil
• kosher salt + freshly ground black pepper, to taste

1. To marinate the steak:rnIn a small bowl, whisk together the red wine, vinegar, olive oil, rosemary, garlic, salt, and red pepper flakes. Place the steak in a non-reactive dish and pour in the marinade, turning a few times to evenly coat both sides. Cover and refrigerate 4 to 8 hours.
2. To grill the steak:rnRemove the steak from the refrigerator and allow to sit (still in the marinade) at room temperature for about 40 minutes before grilling. Meanwhile, prep your grill for direct cooking over medium-high heat. Brush your grates clean. Remove the steak from its marinade. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for at about 10 minutes while you prep the salad. Thinly slice against the grain (no larger than 1/4" slices).
3. To make the vinaigrette: rnWhisk together the vinegars, honey and red pepper flakes in a bowl. Gradually whisk in the olive oil. Season to taste with salt and pepper.
4. To assemble salad and serve: Right before serving, combine the watercress, red onions, and tomatoes in large bowl. (Optional: before adding the red onion slices, you can soak them in a bowl of cold water for about 5 minutes to remove their bite.) Add the vinaigrette, a little at a time, until your salad is lightly and evenly dressed; you will likely have leftover vinaigrette. Taste for seasoning. Divide the salad evenly among 4 large dinner plates, top with blue cheese crumbles and slices of flank.

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Taken from food52.com/recipes/13365-grilled-steak-with-watercress-blue-cheese-and-tomato (may not work)