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Barbecued Steak With Watercress Salad

A delicious and healthy recipe easy to make and enjoy after a long day at work.

En español

Barbecued Steak


  • 2 pounds strip steak for grilling (6-8 ounces per person)
  • 2 tablespoons canola oil
  • Salt and pepper to taste

1. Take the meat out of the refrigerator 30 minutes prior to grilling it and season it with salt and pepper to taste.
2. Heat up the grill on high heat and grill the meat 4 minutes per side for medium to well-done meat. If you like it well-done, increase the grilling time to 5-6 minutes per side.
3. Cut the meat in thin strips and serve it with the salad.



  • 1 bunch of watercress, washed, with thick stalks removed
  • 1 package of fresh strawberries, washed and without stems, cut into fourths
  • ½ jicama (sweet Mexican turnip), peeled and cut into long, thin strips
  • Salt and pepper to taste


Mix the salad ingredients together in a bowl and add the vinaigrette dressing. Serve with the meat.

Vinaigrette Dressing


  • 3 tablespoons fresh lime juice
  • 1 teaspoon honey mustard
  • 6 tablespoons of olive oil
  • Salt and pepper to taste


1. Pour the honey mustard and lime juice into a bowl. Whisk them together.
2. Add the olive oil a little at a time so that the mixture thickens. Add the salt and pepper, continuing to whisk the mixture, until it has a creamy consistency.  
3. Mix it into the salad before serving.

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