Steak, Peach and Watercress Salad


Steak, Peach and Watercress Salad


  • 1 lb. hanger steak, trimmed
  • 1/2 tsp. each kosher salt and pepper
  • 2 Tbsp. olive oil
  • 1 1/2 Tbsp. sherry vinegar
  • 3 peaches, pitted and cut into 1/2-inch wedges
  • 1/4 cup toasted walnuts, roughly chopped
  • 2 oz. blue cheese, crumbled
  • 2 Tbsp. chopped chives, plus more for serving
  • 1 bunch upland cress


  1. Heat broiler. Season steak with salt and pepper and place on broiler-proof rimmed baking sheet. Broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
  2. Meanwhile, in large bowl, whisk together oil, vinegar and ¼ teaspoon each salt and pepper. Add peaches and toss to combine. Fold in walnuts, cheese, chives and steak. Then fold in cress.
  3. Serve topped with additional chives if desired.

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