The cool, crisp melon chunks contrast perfectly with the savory charbroiled steak.
Servings and Ingredients
|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
- 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.
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 195mg
- Sodium: 1920mg
- Total Carbohydrates: 29g
- Protein: 70g