Flank Steak and Watercress Salad

Ingredients

• 1.5 lb flank steak trimmed
• 1 cup grape tomatoes halved
• 0.5 teaspoon ground pepper black
• 2.5 tablespoons olive oil extra-virgin
• 4  radishes trimmed thinly sliced
• 2 teaspoons red wine vinegar 
• 1 teaspoon salt 
• 10 ounces watercress 

Equipment

• bowl
• frying pan
• aluminum foil
• grill pan
• cutting board

Directions

1. Preheat a large grill pan over medium heat.
2. Sprinkle steak on both sides with 3/4 tsp. salt and 1/4 tsp. pepper. Make sure pan is hot, then cook steak for about 6 minutes per side, turning once, for medium-rare.
3. Transfer to a cutting board, cover loosely with foil and let stand for 5 minutes.
4. Combine watercress, tomatoes and radishes in a large bowl.
5. Drizzle oil and vinegar on top; toss well. Season with remaining 1/4 tsp. each of salt and pepper, then toss again.
6. Thinly slice steak and divide among 4 dinner plates. Top each portion with salad.
7. Sprinkle crumbled blue cheese on top, if desired.