Beef Flank, Crispy Shallot and Watercress Salad

This was something I concocted at home one night because there was only one steak in the fridge and the best way to stretch it to feed two was in a salad. I love the idea of a main course salad at any time of the year - it’s light enough for a lunch or late supper, and you can almost invent a new one every night. I’ve used ‘butcher’s steak’ here (described in more detail). It is probably the tastiest cut you can buy - and one of the least expensive.</