Watermelon-Arugula Salad with New York Strip Steaks

Recipe

Salad
Watermelon-Arugula Salad with New York Strip Steaks

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2.67 out of 5 stars
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3 ratings

Recipe Data

4
Servings
10min
Prep
26min
Total

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    Description

    The cool, crisp melon chunks contrast perfectly with the savory charbroiled steak.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4(12 oz each) New York strip steaks, 1-inch thick, trimmed
    8 c.bite-sized chunks watermelon (about 1/2 medium watermelon)
    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
    c.bottled Hy-Vee Select white balsamic and honey vinaigrette dressing

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      Directions

      1. Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400 degrees.
      2. Meanwhile, for the salad in a large bowl, toss together watermelon, red onion, arugula, blue cheese and mint. Cover and chill until serving time.
      3. 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.

      4. 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.