| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- One 2-pound flank steak, brought to room temperature
- 1 tablespoon olive oil, plus more for drizzling
- 2 teaspoons smoked sweet paprika
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- Salt and coarse black pepper
- Salt and coarse black pepper
- 1 bunch scallions, trimmed
- 2 bunches watercress, tops trimmed away from stems
- 1 lemon, juiced
- 12 ounces smoked blue or Danish blue cheese, crumbled
Instructions
- Preheat the griddle pan to medium-high.
- Coat the steak in oil and rub with the paprika, garlic, onion and some salt and pepper. Dress the scallions with a little oil as well, and season with salt and pepper.
- Grill the steak about 12 minutes, turning once. While the meat rests, grill the scallions until marked.
- Dress the cress with the lemon juice and 1 tablespoon of olive oil, and then season with salt and pepper.
- Slice the steak against the grain, 1/4-inch thick. Fan the steak on a plate and top with the grilled scallions, cress and the crumbled blue cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 731 |
| Total Fat | 47 g |
| Saturated Fat | 24 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 69 g |
| Cholesterol | 218 mg |
| Sodium | 1124 mg |
Reviews
This was a truly great dish. The presentation was awesome and it was so easy to make. I made mine on the charcoal grill and cut the time down to 4 minutes a side. Worked perfectly. That Danish Blue was really delicious on top.
Super light and easy to make. Very quick and yummy!
This is so simple and delicious.
Flavorful and easy.
What a great recipe! My husband was crazy about this salad. Initially I thought it wouldn’t fill us up, but it did. Light, wonderful and I love the combination of the peppery watercress with the steak. Thanks, Rachel. YUM!!! We will have this often
Very tasty, quick, satisfying dinner.