Grilled Watermelon Salad with Steak and Tomatoes


  • 1 pound sirloin or strip steak
  • Kosher salt and pepper
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (plus more for brushing)
  • 1 teaspoon honey
  • ½ teaspoon small red onion (thinly sliced)
  • 1 pound cherry or grape tomatoes (halved)
  • ½ small seedless watermelon
  • 1 cup fresh mint (leaves torn)
  • 1 cup fresh flat-leaf parsley leaves
  • Roasted unsalted peanuts (chopped for serving)


Heat grill to medium-high. Season the steak with ½ teaspoon each salt and pepper and grill to desired doneness, 6-8 minutes per side for medium rare. Transfer to a cutting board and let rest.

Meanwhile, in a large bowl, whisk together the lemon juice, oil, honey, and a pinch each salt and pepper. Fold in the onions and tomatoes.

Cut the watermelon into ½ inch-thick triangles and cut off the rinds. Brush lightly with oil, then grill until lightly charred, 1-2 minutes per side. Transfer to serving plates.

Fold the herbs into the tomato mixture, then spoon on top of the watermelon. Slice the steak, divide among the plates and sprinkle with peanuts, if desired.

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