Cut your Furlani garlic bread into 1/2-inch cubes for croutons. Bake in preheated 325°F oven in a single layer on parchment-lined rimmed baking sheet, stirring twice or more, for 18 to 20 minutes, or until golden brown and crispy all the way through. Cool for 2 to 4 hours after removing from oven.

Pat the Flank Steak dry with paper towel. Sprinkle with ½ tsp of the salt and all the pepper. Barbecue over medium-high heat, turning a least twice with tongs, to your desired level of doneness. The temperature for medium-rare is 145°F (63°C), 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Place steak on a cutting board; let stand 5 minutes. Carve across the grain into thin slices.

To create the vinaigrette, place 2 tablespoons of oil, the remaining salt, vinegar, and shallot in a mini food processor; pulse until mixture is almost smooth.

In a large shallow salad or pasta bowl or deep platter, top the watercress with the slices of steak, onion, croutons, and pear; sprinkle with the cheese. Drizzle with the vinaigrette!