Weekender Bahrain, Monday, October 21 2019

Grilled Watermelon Salad with Steak and Tomatoes

admin 20-Jun-2019

Grilled Watermelon Salad with Steak and Tomatoes

Summer is here, bringing with it record-breaking temperatures and dusty winds. Cooking has become a hot and tiring chore, akin to a workout, and the idea of eating a hot meal is not very attractive, right now. Summer salads are the true summer heroes, after water! They are light, refreshing, cooling, and nutritious, and barely requires any cooking. The combinations are multifarious, and it is rarely possible to get a salad wrong. The salad featured here focuses on a less common, but delicious, preparation of watermelon. Welcome the blazing summer with this delicious salad, and remember to stay hydrated!

 
Grilled Watermelon Salad with Steak and Tomatoes

INGREDIENTS

 
1 lb. sirloin or strip steak (about 1" thick)
Kosher salt and pepper
3 tbsp. fresh lemon juice
2 tbsp. olive oil, plus more for brushing
1 tsp. honey
1/2 tsp. small red onion, thinly sliced
1 lb. cherry or grape tomatoes halved
1/2 small seedless watermelon (about 3 lb.)
1 cup fresh mint leaves torn
1 cup fresh flat-leaf parsley leaves
Chopped, roasted unsalted peanuts, for serving
 
 
DIRECTIONS
 
  1. Heat grill to medium-high. Season the steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 6 to 8 minutes per side for medium-rare. Transfer to a cutting board and let rest.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, oil, honey, and a pinch each of salt and pepper. Fold in the onions and tomatoes.
  3. Cut the watermelon into 1/2-inch-thick triangles and cut off the rinds. Brush lightly with oil, then grill until lightly charred, 1 to 2 minutes per side. Transfer to serving plates.
  4. Fold the herbs into the tomato mixture, then spoon on top of the watermelon. Slice the steak, divide among the plates and sprinkle with peanuts, if desired.