Watermelon Feta Salad Recipe with Grilled Flank Steak
User Reviews
5
Watermelon Feta Salad Recipe with Grilled Flank Steak
Description
This recipe begins with pickled red onions and balsamic vinaigrette prepared in advance. Watermelon slices are grilled briefly to develop smoky grill marks before chilling. Flank steak is seasoned with olive oil, salt, and pepper, then grilled to medium-rare and rested before slicing thinly. A salad base is assembled with spring mix lettuce, cherry tomatoes, cucumber slices, radishes, green onions, grilled watermelon, feta cheese, and pickled onions. The sliced steak is arranged on top, then the salad is seasoned and served with the balsamic vinaigrette.
The combination of ingredients delivers both cool and smoky flavors. The grilled watermelon adds sweetness with a hint of char, contrasting with the salty feta and savory beef. The pickled onions provide acidity that brightens the salad. The use of fresh vegetables like radishes and cucumbers adds crispness, making the salad texturally interesting and balanced.
This salad can be prepared up to a day ahead if the components are kept separate, and the undressed salad stores well for two days. The steak can be reheated carefully, but it is best served freshly grilled. Ingredient substitutions are possible, allowing flexibility for seasonal produce or personal preference.
Ingredients
- 1/2 recipe for pickled red onions
- 1/2 recipe for balsamic vinaigrette
- 1 pound flank steak
- 1 tablespoon olive oil
- 8 cups spring mix lettuce packed, or desired lettuce blends
- 1 cup cherry tomato cut in half
- 1 cucumber sliced
- ½ watermelon small, peeled and thickly sliced
- 2 radish thinly sliced
- 1/2 cup green onion sliced
- 1/2 cup feta cheese
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Prepare the pickled onions and place them covered in the refrigerator until needed.
- Make the vinaigrette and briefly set it to the side.
- Preheat the grill to high heat, between 450° and 550°.
- prepare the watermelon, vegetables, and tomatoes.
- Add peeled watermelon slices to the grill and cook for 20-30 seconds per side or until grill marks have formed. Place in the refrigerator until chilled, about 20 to 30 minutes before serving.
- Coat the steak on all sides with olive oil, salt, and pepper and cook on a hot grill (450° to 550°) for 3 to 4 minutes on each side to reach a medium-rare internal temperature. Once cooked, remove from the heat and rest on a cutting board for 2 to 3 minutes before thinly slicing on a bias.
- In a large bowl or on a platter, combine the lettuce, tomatoes, cucumbers, watermelon, Feta cheese, radishes, pickled onions, and green onions. Place on steak slices, season the salad with salt and pepper, and serve alongside the balsamic vinaigrette.
Notes
- Prepare all ingredients separately up to one day before assembling to keep freshness.
- Store the undressed salad covered in the refrigerator for up to two days to maintain crispness.
- If reheating steak, use quick grill or covered oven methods to retain moisture, but expect it to become more cooked internally.
- Choose ripe, flavorful watermelon with yellow sunspots and webbing for best taste.
- Bulgarian or goat's milk feta cheeses add distinctive flavor to the salad.
- The salad ingredients can be adjusted as desired without altering the core preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Calories | 803kcal | 40% |
| Carbohydrates | 79g | 26% |
| Protein | 33g | 66% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 922mg | 38% |
| Potassium | 1490mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 64g | 128% |
| Vitamin A | 4627IU | 93% |
| Vitamin C | 80mg | 89% |
| Calcium | 207mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
