5 from 33 votes
Watermelon Feta Salad Recipe with Grilled Flank Steak
The Watermelon Feta Salad with Grilled Flank Steak offers a vibrant mix of greens, grilled watermelon slices, fresh vegetables, creamy feta cheese, and tangy pickled onions, topped with seared flank steak. The contrast between sweet watermelon, salty feta, and smoky beef combined with crisp radishes and cucumbers creates a refreshing and layered salad experience ideal for summer meals.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
803 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 803
% 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.