Peppery watercress, tossed with a Dijon vinaigrette, serves as a lively bed for quickly pan-grilled flank steak topped with sautéed shallots. Recipe below.

Somehow watercress has picked up a genteel reputation, the stuff of crustless, triangular sandwiches nibbled on by ladies who lunch, preferably with tea. But this lively green has a peppery kick that probably made it the most exciting thing about those polite sandwiches; these days, it’s often used to spice up salads of more mild-mannered greens. And when tossed with a mustardy vinaigrette, it can even stand up to pan-grilled steak. Continue reading “Watercress. It’s not just for tea time anymore: Flank Steak with Watercress Salad” →