23 Ingredients
  • 1/3 cup (or more) olive oil
  • 1/4 cup vegetable oil
  • 1 cup pitted olives (such as Niçoise or Kalamata), chopped
  • 1 tablespoon minced capers
  • 1 garlic clove, minced
  • 1 anchovy fillet packed in oil, drained, minced (optional)
  • 2 pounds flatiron, flank, hanger, or skirt steak
  • kosher salt
  • Zest and juice of 1 orange
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons minced garlic
  • 2 tablespoons smoked paprika
  • 2 tablespoons vegetable oil
  • 1 tablespoon crushed red pepper flakes
  • 4 large tomatoes (about 3 pounds), sliced 1/4" thick
  • 1 shallot, thinly sliced into rings
  • 1/4 cup (loosely packed) flat-leaf parsley leaves
  • 1 tablespoon olive oil plus more for drizzling
  • sea salt flakes
  • ground black pepper
  • 1 bunch watercress, tough stems removed (about 4 cups)
  • 1 tablespoon fresh lemon juice
Nutrition
785
39% daily value
5 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

94% 61

Saturated

66% 13

Trans

- 1

Monounsaturated

- 38

Polyunsaturated

- 7

Carbs

8% 25

Carbs (net)

- 16

Fiber

32% 8

Sugars

- 11

Sugars, added

- 0

Protein

83% 41

Cholesterol

39% 118

Sodium

59% 1405

Calcium

17% 174

Magnesium

23% 96

Potassium

30% 1427

Iron

39% 7

Zinc

107% 12

Phosphorus

54% 380

Vitamin A

30% 267

Vitamin C

76% 69

Thiamin (B1)

23% 0

Riboflavin (B2)

51% 1

Niacin (B3)

71% 11

Vitamin B6

96% 1

Folate equivalent (total)

18% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

186% 4

Vitamin D

1% 0

Vitamin E

67% 10

Vitamin K

143% 172
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