Steak Pear and Watercress Salad
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.
Servings: 4 servings
Ingredients
- 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
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.
Notes
*From Cooking Light
Nutrition
Serving: 1SERVING | Calories: 319kcal | Carbohydrates: 13g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 70mg | Sodium: 519mg | Fiber: 3g | Sugar: 7g