Flank Steak with Watermelon Salad
6/14/2017, 11 a.m.
SERVES: 4 / TOTAL TIME: 0:25
• 1 tbsp. brown sugar
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 1/2–2 lb. flank steak
• 2 tbsp. balsamic vinegar
• 1/4 c. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 4 c. arugula greens
• 1/4 c. Chopped red onion
• 1 c. croutons
• 2 c. watermelon, cut into chunks
• 1/2 c. feta
• Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak.
Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.