Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Flank Steak and Watercress Salad




Source of Recipe


AllYou 4/05






List of Ingredients



• 1 (1 1/2 lb) trimmed flank steak
  
• 1 tsp salt
  
• 1/2 tsp ground black pepper
  
• 10 oz watercress, tough stems discarded
  
• 1 cup grape tomatoes, halved
  
• 4 radishes, trimmed and thinly sliced
  
• 2 1/2 T extra-virgin olive oil
  
• 2 tsp red wine vinegar
  
• 3 oz (3/4 cup) blue cheese, crumbled (optional)
  






Instructions



1. Preheat a large grill pan over medium heat. Sprinkle steak on both sides with 3/4 tsp salt and 1/4 tsp pepper. Make sure pan is hot, then cook steak for about 6 minutes per side, turning once, for medium-rare. Transfer to a cutting board, cover loosely with foil and let stand for 5 minutes.
   
2. Combine watercress, tomatoes and radishes in a large bowl. Drizzle oil and vinegar on top; toss well. Season with remaining 1/4 tsp each of slat and pepper, then toss again.
   
3. Thinly slice steak and divide among 4 dinner plates. Top each portion with salad. Sprinkle crumbled blue cheese on top, if desired.
   






Final Comments


Serves: 4

Make lamb salad: This recipe also works with boneless leg of lamb. Look for a 1" thick piece of lamb that weighs 1 1/2 lbs. Cook as directed.

Try different lettuces. Watercress should be widely available in the springtime. But if you can't find it in your local grocery store, substitute baby arugula for an equally spicy flavor, or use mixed greens.