This steak, pear and watercress salad is a great example of how a handful of fresh spring ingredients can come together into a quick and delicious meal.
I’d like to know who reading this can walk into Target, stay focused and only walk out of the store with only what they came in for? If so, you win at life.
I, however, fail miserably.
What started as a mission to simply purchase some spring recipe inspiration from Real Simple and Cooking Light turned into oooh, a cute new bathing suit since I’m currently in Florida right now, a fun loose tank top, an almost purchase of jean shorts (until I realized they cover about 2 inches of my thigh and that might be a little ambitious after mine have been hiding behind sweatpants for 6 months and eating handfuls of m&ms at night on the couch while watching Suits a few too many times), deodorant (at least that one’s practical) and a workout top on clearance (I can never pass up workout clothes on sale).
So, $80 or so later instead of $10, I left with my magazines and other necessities in tow.
There’s something about an actual magazine in my hand that’s way more inspiring than pinterest could ever be.
Full page spreads of spring and bright colors are just way more enticing than a little square picture on a computer screen.
So when I saw this watercress salad in Cooking Light, I knew it had to be made.
It just screamed spring, looked super simple and was an all around healthy meal.
I have a love hate relationship with watercress.
Every time I buy it from my little local produce store, I get home, wash it and find multiple bugs (even a wormy looking slug thing once) floating around in the salad spinner.
Yeah I know, that’s nature, plants grow in dirt.
I can handle bugs but worm looking things in my salad is just a step too far.
I once found a green inch worm thingy in my salad in high school (the one time I didn’t get pizza + fries from the cafeteria), freaked out, took it up to the lunch lady demanding justice and she just looked at me like I was nuts and offered a free ice cream.
So this time around, I splurged and bought watercress already bagged and triple washed for about 3x the price.
Worth it for the peace of mind that I won’t be chewing on a slug while dining.
And you can use it for other things like this peach and cherry watercress salad or as a nutritious green base for smoothies.
Did you know watercress is actually a cruciferous green and boasts over 100% of the daily requirements for vitamin K in just one cup? Impressive, right?
If there’s one thing I’m most excited about when it comes to spring finally being here, it’s the food. Spring food is so fresh and fun.
Although, the leaves on the trees, flowers, fresh smell in the air and warmer temps are a verrrrry close second.
With the change in season it seems that my body just craves simple, fresh, light meals.
No more hearty chilis, soups and stews needed to keep warm, a simple watercress steak salad will do.
We enjoyed this one with the windows open, the fresh (50 degree or so) air blowing into the kitchen and the birds chirping.
I made the skirt steak inside on a grill pan because I hadn’t refilled our propane for the grill yet. Another option is to air fry the skirt steak if you have an air fryer. It’s super quick and easy and less messy than a stovetop grill pan!
Looking for more simple salad recipes like this?
All can be enjoyed as they are or with the delicious steak from this salad on top as well for a more filling meal.
- 2 1/2 tablespoons extra virgin olive oil, divided
- 12 ounce flank steak (I used skirt steak, they're pretty interchangeable)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons sherry vinegar
- 1 small shallot, chopped
- 8 ounces watercress (or arugula, I used a combination of both)
- 1/2 cup thinly sliced red onion
- 1 peeled ripe pear, thinly sliced
- 2 tablespoons crumbled blue cheese
- chopped walnuts (*my addition that I used for garnish)
- Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil to the pan. Season the steak with 1/2 teaspoon salt and pepper. Add the steak to the pan and cook for about 3-4 minutes per side until it reaches your desired doneness. Transfer steak to a cutting board and let sit 5 minutes before slicing.
- Combine the remaining 2 tablespoons of oil, 1/4 teaspoon salt, sherry vinegar and shallot in a mini food processor and process until fully incorporated and almost smooth.
- Arrange the watercress on serving plates, top with onion and pear. Divide the steak among the plates, top with the blue cheese crumbles and walnuts if using. Drizzle the dressing on top and serve.
*From Cooking Light
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 70mgSodium: 519mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 27g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.