Grilled Steak and Watermelon Salad {Paleo, AIP}

Before the summer is over (not that it’s ever really over in Dubai) and you pack away the grill, there’s time for one more cookout…this time with a twist. Don’t just throw some steaks on the grill, but pair them with watermelon and onion for quick dinner that’s full of flavor. Oh wait…the watermelon and the onion need to go on the grill too. Say what??

Did you know you can grill watermelon?
Have you ever grilled watermelon?
I know what you’re thinking. Watermelon will turn to mush when you put it on a grill….OR… your brain must be fried to think such a thing is possible. I’ll admit, I was thinking the same thing before I tried it the first time. I had heard of grilled watermelon and believed the people doing it were completely insane. 
But then, I tried it and the grill completely transforms this familiar summer fruit to something completely unique. The sugars quickly caramelize on the grill, the lime from the marinade soaks into it and you end up with salad that you can be thrilled to serve to friends and family alike. And, I promise, they’ll freak out about the grilled watermelon and go from thinking you’ve lost your mind to thinking you are a complete genius. 
Seriously, how pretty is this pile of limes. 🙂
**NOTE: This recipe is more of an idea than an exact recipe. Make the marinade/ dressing and use it on steak, shrimp, chicken, etc. Add more or less watermelon and onion. Basically, use the marinade and grill some meat and some watermelon and use them to top a salad. 🙂
Grilled Steak & Watermelon Salad
Time: 20 minutes (+ time to marinate the steak)
Serves: 2 (easily scales up to make as big of a salad as your grill can handle)
5 limes -juiced
3/4 teaspoon sea salt
2 Tablespoons Avocado Oil
6 Tablespoons chopped cilantro/ corriander leaves (big handful)
10 Mint leaves
8 ounces thinly sliced (1/2 inch thick) steak
1 small red onion
2 1-inch watermelon slices (you want about twice as much watermelon as steak)
6 cups baby spinach
Olive oil for the grill (optional)
(1) Make the marinade – add lime juice, sea salt, avocado oil and cilantro/ corriander to a blender or food processor and blend until smooth.
(2) Make the dressing – pour 1/2 of the marinade out and set aside. Add mint leaves to what’s remaining in the blender and blend to make dressing. Set aside.
(3) Marinate the steak – place the steak and marinade (the one without mint) in a bag and place in the fridge for about 1 hour. (or you could do this in the morning for a quick dinner prep).
(4) Prep watermelon & onion – thinly slice the onion and take the watermelon off the rind and remove any visible seeds and cut into pieces you can easily turn with tongs
(5) Heat the grill (or indoor grill pan). If using an indoor grill pan you may need to rub the pan with a little oil
(6) Place the steak, onion slices and watermelon slices on the grill and brush all of them with excess marinade. Watermelon and onion should cook about 2-3 minutes per side. Remove from grill.
(7) Cook steak to your desired doneness. Timing will vary depending on the thickness of the steak. (Thin steaks should cook in about 3 minutes per side). For more information on grilling steaks, see this article from food network.
(8) Remove steak and allow it to rest.
(9) Plate the salad- fill a large bowl or platter with baby spinach, cut the watermelon into 1 inch cubes and place on the salad, divide the onion into rings and add to salad, slice the rested steak into strips and add to the salad, drizzle with dressing you made earlier.
(10) Enjoy!
**This recipe was shared on the Phoenix Helix AIP Roundtable

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