Flank Steak Salad
 

Laura


2 tablespoons vegetable oil
1 flank steak, about 20 ounces
Salt
freshly ground black pepper
1 small bunch watercress
1 medium head radicchio, 6 to 8 ounces
20 cherry tomatoes
1 small sweet onion such as Vidalia or 1/2 small red onion
2 tablespoons prepared horseradish
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Put the vegetable oil in a large, heavy skillet over high heat.
Season the steak with salt and pepper. Add the steak to the skillet,
cover, and cook for 5 minutes on each side for medium rare.
Meanwhile, cut off and discard the bottom 1 inch from the watercress
stems and put the rest of the watercress in a salad spinner. Slice
the bottom from the reductio, removing the core. Halve lengthwise
and, with the flat side down, shred each half lengthwise with a
knife. Add to the salad spinner. Fill with water, drain, and spin the
greens dry. Halve the tomatoes. Cut off a thin slice from the top and
bottom of the onion, halve lengthwise, peel each half, and cut into
thin half-moon slices. Put the radicchio and watercress in a large
shallow serving bowl or on a large platter. Add the tomatoes and
onion. Put the horseradish, vinegar, olive oil, and salt and pepper
to taste in a small bowl and mix well with a whisk. Add all but 1-1/2
tablespoons of the dressing to the vegetables and toss well. Cut the
steak in half lengthwise (with the grain). Then cut each half on the
diagonal (against the grain) into 1/4-inch-thick slices about 2
inches long. Lay the meat on top of the vegetables and drizzle on the
remaining dressing. Yield serves 4