Chili Lime Steak with Cilantro Rice and Watermelon Salad
Peppery arugula and juicy watermelon salad add a pop of fresh to steak and whole grain rice dinner. A modest serving of beef provides 90% DV of your vitamin D daily needs. Absorption of the non-heme iron from the rice and arugula is enhanced by 150% by including meat in the meal.
Whisk canola oil with lime zest, lime juice, honey, mustard, chili powder, salt and pepper. Measure out 1/4 cup dressing and set aside.
Toss watermelon with cucumber, edamame, onion, jalapeno (if using) and radish with remaining dressing. Let stand at room temperature for 20 minutes.
Meanwhile, preheat grill to medium-high heat; grease grates well. Pat steak dry with paper towel and season with salt and pepper. Brush 2 tbsp dressing all over steak.
Grill, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate and loosely tent with foil. Rest for 5 minutes.
Toss warm rice with cilantro and remaining 2 tbsp dressing. Divide evenly among 4 plates. Arrange a bed of arugula on each plate. Top with watermelon salad and drizzle with any accumulated juices. Sprinkle with feta. Carve steak, against the grain, into thin slices. Arrange steak on plates and drizzle with reserved dressing. Serve with a lime wedge.
• Steak can also be prepared in a cast-iron skillet or grill pan set over medium-high heat following the same instructions.
• Substitute cooked rice with same amount of cooked quinoa, barley or couscous if you wish.
Ingredients
Directions
Whisk canola oil with lime zest, lime juice, honey, mustard, chili powder, salt and pepper. Measure out 1/4 cup dressing and set aside.
Toss watermelon with cucumber, edamame, onion, jalapeno (if using) and radish with remaining dressing. Let stand at room temperature for 20 minutes.
Meanwhile, preheat grill to medium-high heat; grease grates well. Pat steak dry with paper towel and season with salt and pepper. Brush 2 tbsp dressing all over steak.
Grill, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate and loosely tent with foil. Rest for 5 minutes.
Toss warm rice with cilantro and remaining 2 tbsp dressing. Divide evenly among 4 plates. Arrange a bed of arugula on each plate. Top with watermelon salad and drizzle with any accumulated juices. Sprinkle with feta. Carve steak, against the grain, into thin slices. Arrange steak on plates and drizzle with reserved dressing. Serve with a lime wedge.
• Steak can also be prepared in a cast-iron skillet or grill pan set over medium-high heat following the same instructions.
• Substitute cooked rice with same amount of cooked quinoa, barley or couscous if you wish.
