DIRECTIONS

Preheat a grill to high and oil the grates. Sprinkle the steak with salt and pepper.
In a small blender or food processor, combine the vinegar, shallot, mustard and olive oil. Season with salt and pepper and puree until smooth. Grill the steak until it reaches 130 F. for medium-rare, about 6-7 minutes per side. Transfer to a cutting board and let rest 5 minutes.

In a large bowl, combine the watercress, salt and pepper and enough dressing to coat. Thinly slice the steak across the grain and transfer to a platter. Top with the watercress, Stilton and grapes and serve with additional dressing.

Ingredients

1 flank steak (2 pounds)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallot
1/4 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 bunches watercress, trimmed (8 cups)
1/2 cup crumbled Stilton or other blue cheese
2 cups red California grapes, halved

DIRECTIONS

Preheat a grill to high and oil the grates. Sprinkle the steak with salt and pepper.
In a small blender or food processor, combine the vinegar, shallot, mustard and olive oil. Season with salt and pepper and puree until smooth. Grill the steak until it reaches 130 F. for medium-rare, about 6-7 minutes per side. Transfer to a cutting board and let rest 5 minutes.

In a large bowl, combine the watercress, salt and pepper and enough dressing to coat. Thinly slice the steak across the grain and transfer to a platter. Top with the watercress, Stilton and grapes and serve with additional dressing.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe

Servings

serves 6

Nutritional Information

Calories 376; Protein 29 g; Carbohydrate 10 g; Fat 24 g (57% Calories from Fat); Sat Fat 8.5 g (20 % Calories from Saturated Fat); Cholesterol 73 mg; Sodium 299 mg; Fiber .8 g.