April 8th, 2012
Preheat grill to medium-high.
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.
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.
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 (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.