Paprika Flank Steak with Watercress
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 731
- Total Fat
- 47
- Saturated Fat
- 24
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 69
- Cholesterol
- 218
- Sodium
- 1124
- Total: 30 min
- Active: 30 min
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
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.