Grilled Steak and Watermelon Salad 2018-01-01T04:46:35+00:00

Project Description

Grilled Steak and Watermelon Salad
Prep time
Cook time
Total time
Serves: 4
  • 4 beef SunFed Ranch Grass Fed Tenderloin Steaks, cut 1 inch thick (about 4 to 5 ounces each)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
  • Salt and pepper
  • 8 cups baby arugula or spinach leaves
  • ¼ cup reduced-fat balsamic or Italian dressing
  • 1 cup halved cherry tomatoes
  • ½ cup thinly sliced red onion
  • ¼ cup crumbled reduced-fat feta cheese
  1. Combine coriander and cumin; press evenly onto beef steaks.
  2. Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 9 to 13 minutes (over medium heat on preheated gas grill, 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
  3. Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.
Cook's Tip: One pound beef top Sirloin Steak, cut 1 inch thick, may be substituted for Tenderloin Steaks. For charcoal, grill, covered, 8 to 12 minutes (for gas, grill, covered, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Recipe adapted from information provided by The Beef Checkoff Program.

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