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.

RatingDifficultyIntermediate

ShareTweetSaveShare

Yields4 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins

Dressing:
 1 cup canola oil
 1 tbsp lime zest
 3 tbsp lime juice
 1 tbsp honey
 2 tsp EACH grainy Dijon mustard and chili powder
 1 tsp EACH salt and freshly ground black pepper
Salad
 3 cups cubed watermelon
 1 cup chopped cucumber
 1 cup shelled edamame
 ¼ cup thinly sliced red onion
 4 radishes, very thinly sliced
 1 jalapeno, thinly sliced (optional)
 ¼ cup crumbled feta
 1 lb (500 g) Grilling Steak (Top Sirloin Cap, Strip Loin or Rib Eye), about 1/2 to 3/4 inch thick
Rice
 2 cups cooked brown rice, warm
  cup finely chopped cilantro or green onion

Dressing
1

Whisk canola oil with lime zest, lime juice, honey, mustard, chili powder, salt and pepper. Measure out 1/4 cup dressing and set aside.

Salad
2

Toss watermelon with cucumber, edamame, onion, jalapeno (if using) and radish with remaining dressing. Let stand at room temperature for 20 minutes.

3

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.

4

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.

Rice
5

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.

Tips
6

• 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

Dressing:
 1 cup canola oil
 1 tbsp lime zest
 3 tbsp lime juice
 1 tbsp honey
 2 tsp EACH grainy Dijon mustard and chili powder
 1 tsp EACH salt and freshly ground black pepper
Salad
 3 cups cubed watermelon
 1 cup chopped cucumber
 1 cup shelled edamame
 ¼ cup thinly sliced red onion
 4 radishes, very thinly sliced
 1 jalapeno, thinly sliced (optional)
 ¼ cup crumbled feta
 1 lb (500 g) Grilling Steak (Top Sirloin Cap, Strip Loin or Rib Eye), about 1/2 to 3/4 inch thick
Rice
 2 cups cooked brown rice, warm
  cup finely chopped cilantro or green onion

Directions

Dressing
1

Whisk canola oil with lime zest, lime juice, honey, mustard, chili powder, salt and pepper. Measure out 1/4 cup dressing and set aside.

Salad
2

Toss watermelon with cucumber, edamame, onion, jalapeno (if using) and radish with remaining dressing. Let stand at room temperature for 20 minutes.

3

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.

4

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.

Rice
5

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.

Tips
6

• 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.

Chili Lime Steak with Cilantro Rice and Watermelon Salad
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply