Watercress, Steak, & Pear Salad
Recipe: #24467
July 22, 2016
Categories: Salads, Main Dish Salad, Meat Salad, Steak, Pear, Lettuce, Southern, Brunch, July 4th, Labor Day, Gluten-Free, Low Carbohydrate, No Eggs, Beef Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.