Grilled Skirt Steak with a Watercress Salad

Anyone that knows me knows that I’m a steak and potatoes kind of girl. Since I've been trying to be healthier, I’ve been eating more fruits and vegetables, and trying to avoid the bad (or really, really good!) stuff.
Here is one of my favorite ways to incorporate red meat into a healthy dinner.

SERVES 2

1 1/2 lbs skirt steak
a bunch of watercress
1/2 red onion sliced
1 avocado sliced
1 handful of slivered almonds
3 tbsp of feta cheese
olive oil
lemon juice
salt and pepper to taste


1. Season the steak with salt and pepper, and grill. I use the Foreman grill to get rid of most of the fat. Remove from grill and let rest for about 5 minutes.
Slice into thin pieces, across the grain.

2. Toss watercress, red onion and avocado in a large bowl. Toss with salt, pepper, olive oil, lemon juice and divide salad into two dinner plates. Top salad with steak, almonds and feta cheese.