Steak, Peach and Watercress Salad

Steak, Peach and Watercress Salad

Ingredients:

• 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

Directions:

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.