Paprika Flank Steak with Watercress

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
  • 1 bunch scallions, trimmed
  • 2 bunches watercress, tops trimmed away from stems
  • 1 lemon, juiced
  • 12 ounces smoked blue or Danish blue cheese, crumbled
Directions
  • 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.


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