Flank Steak And Watercress Salad
- 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)
- 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.
- 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.
- Thinly slice steak and divide among 4 dinner plates. Top each portion with salad. Sprinkle crumbled blue cheese on top, if desired.
salt, ground black pepper, grape tomatoes, radishes, extravirgin olive oil, red wine vinegar, blue cheese
Taken from www.myrecipes.com/recipe/flank-steak-watercress-salad (may not work)