Grilled Steak Salad With Watermelon and Macadamia Nuts
Published: August 10, 2011
Sweet watermelon and rich, crunchy macadamias pair perfectly with juicy, flavorful, and awesomely affordable grilled skirt steak. A tangy lemon-mint dressing pulls it all together. I can think of nothing I’d rather eat for dinner on a hot summer night.
2 tablespoons fresh mint leaves, finely chopped (about 1 handful), plus more for garnish $1 for a bunch
1 clove garlic, finely minced pantry
2 tablespoons extra-virgin olive oil, plus more for brushing the grill/grill pan pantry
juice of 1 lemon $0.50
1 teaspoon honey pantry
salt and pepper to taste pantry
8 oz. skirt steak $4.50
3 cups mixed greens $1.50
2 cups cubed seedless watermelon (about 1/2 seedless baby watermelon) $3.50 for 1 seedless baby watermelon
1 large handful roasted macadamia nuts $2.50 (buy in the bulk section)
Total cost of ingredients: $10
In a small bowl, whisk together mint, garlic, olive oil, lemon, honey, and salt and pepper to taste. Refrigerate until ready to use.
Season skirt steak with salt and pepper on both sides. Lightly brush a grill or grill pan with olive oil and heat to medium-high heat. Grill steak to desired doneness, transfer to a cutting board and allow to rest for five minutes (this helps keep it juicy). Slice steak into strips.
To assemble salad, toss the greens with the prepared dressing and divide dressed greens among two large plates (for full-meal portions) or four small plates (for four starter salads). Top each plate of greens with equal portions of watermelon, steak, macadamias, and mint to garnish. Top each with a healthy dose of freshly ground black pepper and serve immediately.
Serves two to four.
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