New This Month

Steak, Watercress, and Orange Salad


This tangy dinner salad gets heft from the meat and a little crunch from the cashews.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 2 tablespoons red-wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 pound flank steak
  • 2 to 3 bunches watercress (about 1 pound total), stemmed
  • 3 navel oranges, peeled and sliced
  • 1/4 cup roasted cashews, coarsely chopped


  1. In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Set dressing aside.

  2. Season the steak generously on both sides with salt and pepper, and place in a shallow baking dish. Drizzle with 2 tablespoons dressing and turn to coat; leave remaining dressing in bowl. Let steak marinate 5 to 10 minutes.

  3. In a large nonstick skillet, cook the steak over medium-high heat until medium-rare, 5 to 8 minutes per side. Transfer to a plate, cover loosely, and let rest 10 minutes. Then transfer to a cutting board, and slice thinly, across the grain.

  4. Add watercress and orange slices to bowl with remaining dressing; toss to coat. Divide salad evenly among plates; top with steak slices, and sprinkle with cashews. Serve immediately.

Reviews Add a comment

  • MsRoxanne
    25 MAY, 2009
    I too would like to see nutritional information on all recipes.
  • Gawa
    11 MAY, 2009
    I also would like to see nutritional info and calories for each meal. Thank you.
  • MS10637451
    5 JAN, 2008
    Could you please start including nutritional information including calorie counts. Thank you