Watercress, Steak, & Pear Salad

3-4
Servings
15m
Prep Time
8m
Cook Time
23m
Ready In


"This is one of those recipes that is super quick, so its good for a weeknight or lunch. If you can't find watercress, a good substitution is arugula."

Original recipe yields 3-4 servings
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Nutritional

  • Serving Size: 1 (268.5 g)
  • Calories 443.4
  • Total Fat - 37 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 107 mg
  • Sodium - 1055 mg
  • Total Carbohydrate - 3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.3 g
  • Protein - 23.4 g
  • Calcium - 88.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 26.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat a large skillet over medium high heat. Add 1 1/2 teaspoons oil to the pan; swirl to coat. Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to the pan; cook 4 minutes on each side or until the desired degree of doneness. Place steak on a cutting board; let rest for 5 minutes. Cut across the grain into thin slices.

Step 2

Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, vinegar, and shallot in a mini food processor; pulse until the mixture is almost smooth.

Step 3

Arrange watercress on plates. Top the watercress evenly with onion and pear; sprinkle with cheese. Divide steak evenly among the salads; drizzle 1 tablespoon vinaigrette over each serving.

Tips & Variations


No special items needed.

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