Skirt Steak with Apple-Watercress Salad

• 2 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/2 tsp. honey
• 2 tbsp. olive oil
• 2 tsp. olive oil
• 1 1/2 lb. flank steak
• kosher salt
• Pepper
• 1 small shallot
• 1/2 seedless cucumber
• 1 Granny Smith apple
• 1 bunch watercress or arugula
• 2 oz. blue cheese

1. In a large bowl, whisk together the lemon juice, mustard, honey, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Add the shallot and toss to coat.
3. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat.
4. Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 3 to 5 minutes per side for medium-rare.
5. Transfer meat to a cutting board and let rest for at least 5 minutes before slicing.
6. While the steak is cooling, cut the cucumber and apple into thin slices and toss both with the shallot mixture.
7. Fold in the watercress and blue cheese and serve with the steak.

lemon juice, mustard, honey, olive oil, olive oil, flank steak, kosher salt, pepper, shallot, cucumber, apple, arugula, blue cheese

Taken from www.delish.com/recipefinder/skirt-steak-apple-watercress-salad-recipe-wdy1014 (may not work)