Name: Grilled Steak and Watermelon Salad
Total time: 30 min
Ingredients: 4 beef Tenderloin Steaks; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 slices seedless baby watermelon; Salt and pepper; 8 cups baby arugula or spinach leaves; 1/4 cup reduced-fat balsamic or Italian dressing; 1 cup halved cherry tomatoes; 1/2 cup thinly sliced red onion; 1/4 cup crumbled reduced-fat feta cheese

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When it comes to grilling beef, some cuts rise to the occasion more so than others. Today we are sharing a grilled steak and watermelon salad recipe from our friends at Wisconsin Beef Council featuring tenderloin steaks. If you are adding beef to your summer grill lineup, let’s take a look at our favorite cuts of beef for grilling this summer.

Ribeye: Marbled fat keeps it juicy and flavorful. Perfect for direct heat grilling. Learn more
Strip Steak (New York Strip): Leaner than ribeye but still tender with a nice beefy flavor. Learn more
T-Bone: Wonderfully tender with a satisfying flavor, yet smaller than a Porterhouse. Learn more
Porterhouse: Two cuts in one — tenderloin and strip. Great for sharing or serious steak lovers. Learn more
Filet Mignon: The tenderest cut, ideal for a fancy summer dinner. Best on a hot grill but cooks fast. Learn more
Flank: Thin, flavorful cut perfect for marinades and quick sears. Great for slicing over salads or tacos. Learn more

There is nothing that can ruin a summer barbeque faster than an over or undercooked steak. As a general rule of thumb, a perfect steak comes down to five simple steps:

Preparation: Bring the steak to room temperature before grilling ensure an even cook.
Season: Use a favorite steak seasoning or keep it simple with salt and pepper. While a good marinade is optional, it is the perfect way to enhance the flavor on leaner cuts of steak.
Preheat: Get that grill to a high heat before putting the steaks on to ensure a good sear.
Timing: Arguably the most important part, use a meat thermometer to get your steak to your desired doneness.
- Rare: 120 °, cool to warm red center
- Medium Rare: 130 °, warm red center
- Medium: 140 °, hot pink center and firmer texture
- Medium Well: 150 °, mostly brown center, firm texture
- Well: 160 ° +, no color, very firm and drier

Rest: Once cooked, allow the steaks to rest for 5 to 10 minutes to lock in the juices and flavor of the steak.

Enjoy these tips? Check out our four grilling tips for the summer and subscribe to our e-newsletter for more recipes and grilling tips all summer long.

two plates featuring grilled steak and watermelon on a salad with fresh tomatos and feta cheese.

Grilled Steak and Watermelon Salad

Wisconsin Beef Council

Watermelon and steak are grilled and served with a bright and colorful salad. This recipe is perfect for summertime.

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Total Time 30

Course Drinks

Cuisine Barbeque

Servings

Calories 285 kcal

Ingredients

4 beef Tenderloin Steaks cut 1 inch thick (about 4 to 5 ounces each)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 slices seedless baby watermelon 1 inch thick (about 1 pound each)
Salt and pepper
8 cups baby arugula or spinach leaves
1/4 cup reduced-fat balsamic or Italian dressing
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/4 cup crumbled reduced-fat feta cheese

Instructions

Combine coriander and cumin; press evenly onto beef steaks.
Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.