Directions

1. In a small bowl, whisk together mint, garlic, olive oil, lemon, honey and salt and pepper to taste. Refrigerate until ready to use.
2. Season skirt steak with salt and pepper on both sides. Lightly brush a grill or grill pan with olive oil and heat to medium-high heat.
3. Grill steak to desired done-ness, transfer to a cutting board and allow to rest for 5 minutes (this helps keep it juicy).
4. Slice steak into strips.
5. To assemble salad, toss the greens with the prepared dressing and divide dressed greens amongst 2 large plates (for full-meal portions) or 4 small plates (for 4 starter salads).
6. Top each plate of greens with equal portions of watermelon, steak, macadamias and mint to garnish.
7. Top each with a healthy dose of freshly-ground black pepper and serve immediately.