July 22, 2016
Dinner, Lunch, Main Dish,
Salads, Main Dish Salad, Meat Salad, Beef, Steak, Fruit, Pear, Vegetables, Lettuce , Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, July 4th, Labor Day, Ladies Luncheon, Summer, Weeknight Meals, Food Processor, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs more
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"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."
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.
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.
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.
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