Watercress has a peppery, pungent flavor that’s perfect for pairing with juicy steak and sweet peaches.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 406
- 1 lb.
hanger steak, trimmed
-
Kosher salt and pepper
- 2 tbsp.
olive oil
- 1 1/2 tbsp.
sherry vinegar
- 3
peaches, pitted and cut into 1/2-inch wedges
- 1/4 c.
toasted walnuts, roughly chopped
- 2 oz.
blue cheese, crumbled
- 2 tbsp.
chopped chives, plus more for serving
- 1
bunch upland cress
Directions
-
- Step 1Heat broiler. Season steak with ½ teaspoon each salt and pepper and place on broiler-proof rimmed baking sheet. Broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
- Step 2Meanwhile, in large bowl, whisk together oil, vinegar, and ¼ teaspoon each salt and pepper. Add peaches and toss to combine. Fold in walnuts, cheese, chives, and steak. Then fold in cress. Serve topped with additional chives if desired.
NUTRITIONAL INFORMATION (per serving): About 406 calories, 27 g fat (8 g saturated), 30 g protein, 578 mg sodium, 14 g carb, 2 g fiber
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