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.
12ounceflank steakI used skirt steak, they're pretty interchangeable
3/4teaspoonsaltdivided
1/2teaspoonground black pepper
2tablespoonssherry vinegar
1small shallotchopped
8ounceswatercressor arugula, I used a combination of both
1/2cupthinly sliced red onion
1peeled ripe pearthinly sliced
2tablespoonscrumbled blue cheese
chopped walnuts*my addition that I used for garnish
Instructions
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.