Filed Under: grillbbq, salads, southernsoul-food, Starter, Under 20 Mins, Vegetables

Grilled Flank Steak with Tomato and Watermelon Salad

Watermelon and tomatoes get a bit of a kick with the addition of chilies in this colourful summer salad.

April 8th, 2012

Watermelon and tomatoes get a bit of a kick with the addition of chilies in this colourful summer salad.

Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
  • 2 pounds flank steak, about 1-inch thick
  • 3 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh red chili, seeded, thinly sliced
  • 1/2 teaspoons sugar
  • 3 medium tomatoes in assorted colours, cut into 1-inch dice
  • 2 Cups 1-inch diced seedless watermelon
  • 1 tablespoon chopped basil
  • 2 teaspoons chopped chives
Directions
  1. Preheat grill to medium-high.

  2. Rub steak with 1-tablespoon olive oil and season generously with salt and freshly ground black pepper. Cook on grill, turning once, about 5 minutes per side for medium-rare. Remove from heat and rest on cutting board loosely covered with foil for 10 minutes.

  3. Meanwhile, combine remaining 2-tablespoons olive oil, rice vinegar, chili and sugar in a small bowl and whisk to blend. Season with salt and pepper and set aside. In a large bowl, combine tomatoes, watermelon and herbs. Just prior to serving, toss tomato mixture with reserved vinaigrette.

  4. To serve, slice steak against the grain into 1/8-inch-thick strips and divide equally among 4 plates. Serve with watermelon salad.

Nutrients Per Serving

Nutrients per serving (based on 4 servings): 491 calories, 29 g fat, 49 g protein, 2 g fiber, 6 g carbohydrates, 93 mg cholesterol, 130 mg sodium. Excellent source of vitamin E, Niacin. Good source vitamin C, folate, pantothenate, vitamin K, biotin.

Grilled Flank Steak with Tomato and Watermelon Salad

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