Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
The cool, crisp melon chunks contrast perfectly with the savory charbroiled steak.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (12 oz each) New York strip steaks, 1-inch thick, trimmed | ||
| 8 c. bite-sized chunks watermelon (about 1/2 medium watermelon) | ||
| ⅓ c. sliced red onion | ||
| 3 c. arugula | ||
| ½ c. blue cheese crumbles | ||
| ¼ c. fresh mint, chopped | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee ground black pepper | ||
| ⅓ c. bottled Hy-Vee Select white balsamic and honey vinaigrette dressing |
Things To Grab
Directions
- Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400 degrees.
- Meanwhile, for the salad in a large bowl, toss together watermelon, red onion, arugula, blue cheese and mint. Cover and chill until serving time.
Brush steaks with oil; sprinkle generously both sides of steak with salt and pepper. Heat an oven-safe grill pan or skillet over medium-high heat. Add steaks to pan; cook 4 minutes or until grill marks are apparent on both sides, turning once. Transfer steaks in pan to the oven. Roast for 10 minutes or until steaks are medium-rare (130 degrees) or 12 to 13 minutes for medium (140 degrees). Transfer steaks to a serving platter and rest 5 minutes before serving.
- Toss salad with dressing and serve with steak.
Nutrition facts
Servings
840 Calories per serving
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 195mg
- Sodium: 1920mg
- Total Carbohydrates: 29g
- Protein: 70g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 50%
0%
Iron 40%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Back to School 2015.