Steak, Pear, and Watercress Salad

This gorgeous salad makes for a fresh, light spring dinner; serve with crusty bread. You can substitute arugula for the watercress; it has a similar peppery flavor.

Photo by Barbara B.
Adapted from fcookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from fcookinglight.com

Ingredients

  • 2 1/2

    tablespoons extra-virgin olive oil, divided

  • 1

    (12-ounce) flank steak, trimmed

  • 3/4

    teaspoon salt, divided

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    tablespoons sherry vinegar

  • 1

    small shallot, chopped

  • 2

    (4-ounce) packages watercress

  • 1/2

    cup thinly sliced red onion

  • 1

    peeled ripe pear, thinly sliced

  • 2

    tablespoons crumbled blue cheese

Directions

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. 2. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, vinegar, and shallot in a mini food processor; pulse until mixture is almost smooth. 3. Arrange one-fourth of watercress on each of 4 plates. Top watercress evenly with onion and pear; sprinkle with cheese. Divide steak evenly among salads; drizzle 1 tablespoon vinaigrette over each serving.

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