Submitted content courtesy of Family Features. Find more refreshing recipes for summer entertaining at GrapesfromCalifornia.com.
Serves 6
1 flank steak (2 pounds)
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallot
1/4 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 bunches (8 cups) watercress, trimmed
1/2 cup crumbled Stilton or other blue cheese
2 cups red California grapes, halved
Heat grill to high and oil grates.
Sprinkle steak with salt and pepper.
In small blender or food processor, combine vinegar, shallot, mustard and olive oil to make dressing. Season with salt and pepper, and puree until smooth.
Grill steak until it reaches 130 F for medium-rare, about six minutes per side. Transfer to cutting board and let rest for five minutes.
In large bowl, combine watercress, salt, pepper and enough dressing to coat. Thinly slice steak across the grain and transfer to platter. Top with watercress, Stilton and grapes, and serve with additional dressing.
