by Gabi Moskowitz
Prep Time 0:20
Cook Time 0:10
Sweet watermelon and rich, crunchy macadamias pair perfectly with juicy, flavorful and awesomely affordable grilled skirt steak. A tangy lemon-mint dressing pulls it all together. I can think of nothing I’d rather eat for dinner on a hot summer night.
- ingredients
- 2 tbsp fresh mint leaves, finely chopped (about 1 handful), plus more for garnish $1 for a bunch
- 1 clove garlic, finely minced Pantry
- 2 tbsp extra virgin olive oil, plus more for brushing the grill/grill pan Pantry
- juice of 1 lemon $0.50
- 1 tsp honey Pantry
- salt and pepper to taste Pantry
- 8 oz. skirt steak $4.50
- 3 cups mixed greens $1.50
- 2 cups cubed seedless watermelon (about 1/2 seedless baby watermelon) $3.50 for 1 seedless baby watermelon
- 1 large handful roasted macadamia nuts $2.50 – buy in the bulk section!
Total Cost of Ingredients $10
Directions
In a small bowl, whisk together mint, garlic, olive oil, lemon, honey and salt and pepper to taste. Refrigerate until ready to use.
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. Grill steak to desired done-ness, transfer to a cutting board and allow to rest for 5 minutes (this helps keep it juicy). Slice steak into strips.
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). Top each plate of greens with equal portions of watermelon, steak, macadamias and mint to garnish. Top each with a healthy dose of freshly-ground black pepper and serve immediately.
Serves 2-4.
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What They're Saying
livelovelaugh1432011@hotmail.com, on Jul 29, 06:47 PM, wrote:
sounds delicious beautiful presentation too