June 11, 2018
Salads, Main Dish Salad, Meat Salad,
Beef, Steak, Fruit, Vegetables, Food Processor, Skillet, Stove Top, Gluten-Free, No Eggs more
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"Best of Cooking Light 2015"
Heat a skillet over medium high heat. Add 1 1/2 teaspoons oil to pan, swirling to coat. Sprinkle steak with 1/2 teaspoon salt and the pepper. Add steak to pan; cook 4-5 minutes per side or until desired degree of doneness is reached. Place steak on a cutting board and let stand for 5 minutes. Cut across grain into thin slices.
In a food processor or blender combine 2 tablespoons oil, 1/4 teaspoon salt, vinegar and shallot and pulse until mixture is almost smooth.
On each of 4 plates arrange one-fourth of the watercress and top evenly with onion and pear; sprinkle with cheese. Divide steak evenly among salads; drizzle 1 tablespoon of vinaigrette over each serving.
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