Ingredients

1 flank steak (2 pounds)

1 Kosher salt and freshly ground black pepper

1 1/2 tbsp red wine vinegar

1 tbsp shallot, chopped

1/4 tsp Dijon mustard

1/4 cup extra virgin olive oil

2 bunches watercress, trimmed (8 cups)

1/2 cup crumbled stilton or other blue cheese

2 cups red California grapes, halved

Preparation

  1. Preheat grill to high and oil grates. Sprinkle steak with salt and pepper.

  2. In a small blender or food processor, combine vinegar, shallot, mustard and olive oil. Season with salt and pepper and purée until smooth. Grill steak until it reaches 130°F; for medium-rare this is about 6 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.

  3. In a large bowl, combine watercress, salt and pepper and enough dressing to coat.

  4. Thinly slice steak across the grain and transfer to a platter. Top with watercress, stilton and grapes and serve with additional dressing.