4 (12 oz each) New York strip steaks, 1" thick, trimmed
8 C bite-size chunks watermelon (about 1/2 medium watermelon)
1/3 C sliced red onion
3 C arugula
1/2 C bleu cheese crumbles
1/4 C fresh mint leaves, chopped
1 T + 2 T of The Olive Bin's Rosemary Olive Oil (Fused)
1 tsp salt
1 tsp ground black pepper
3 T of The Olive Bin's A-Premium Balsamic Vinegar
1 T of The Olive Bin's Honey Ginger Balsamic Vinegar
Watermelon-Arugula Salad with Strip Steak
Ingredients
Number Of Servings: 4
Directions
- Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400 degrees F.
- In large bowl, toss together watermelon, red onion, arugula, bleu cheese, and mint. Cover and chill until serving time.
- Brush steaks with 1 T Rosemary olive oil; generously sprinkle both sides of each steak with salt and pepper. Heat an oven-safe grill pan or skillet over medium-high heat. Add steaks to pan; cook for 4 minutes or until grill marks appear on both sides, turning once. Place grill pan in oven. Roast for 10 minutes for medium-rare (145 degrees F) or 12 to 13 minutes for medium (160 degrees F). Let steaks rest for 5 minutes.
- In small bowl, whisk together balsamic vinegars and remaining 2 T of Rosemary olive oil. Toss salad with dressing; serve steak over salad.
Additional Info
Adapted from Hy-Vee "seasons" recipe
