Ingredients
- 2 1/2 tablespoons extra-virgin olive oil (divided)
- 12 ounces beef flank (steak, trimmed)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons sherry vinegar
- 1/2 small shallot, chopped
- 8 ounces watercress
- 1/2 cup red onion, thinly sliced
- 1 pear (ripe, peeled, thinly sliced)
- 2 tablespoons blue cheese, crumbled
How to Make
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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.
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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.
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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.
We hope you enjoy this recipe!
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