Grilled steak with watermelon-pistachio salad

Something chilled, and something from the grill

Originally appeared in the July 12, 2012 edition of the Southside Times.

If you haven’t had the chance to do so, there’s still plenty of time to celebrate the edible hallmarks of summer.  Today, I’m sharing a recipe that offers something from the grill, but includes an accompaniment with a personality all its own—think of it as a chilled and sweet response to the heat of the grill.

I suggest using the grill for this method because of the signature flavor it imparts to the meat; and while I used strip steak for this particular recipe, I encourage you (as always) to make your own riffs and select whatever cut you’re comfortable with.  As I’ve mentioned before, when your purchasing watermelon check to make sure the fruit is heavy and slightly waxy.  A pale area on one side of the oblong melon suggests the fruit has rested on the ground long enough to ripen.  And with the dressing, the balsamic accents the melon’s sweetness, and the savory gorgonzola adds a salty bit of bitterness.

I used our 7-year-old, Jack, as a guinea pig for this recipe.  Sitting at the kitchen table, with a mouth full of food, Jack (my most forgiving critic), forking another piece of fruit, said something which I’ll translate for you here: “Tell the people in the paper that this is darn good steak.”  Thanks, pal.

Grilled steak with watermelon-pistachio salad

Serves 2

  • 16 ounces of strip steak
  • 14 – 16 ounces of melon-balled watermelon
  • 3 fluid ounces olive oil
  • 1 fluid ounce balsamic vinegar
  • 8 – 10 leaves of fresh mint, thinly sliced
  • 2 tablespoons crumbled gorgonzola cheese
  • 1 tablespoon crushed pistachios
  • To taste, granulated sugar, kosher salt, and cracked black pepper

1.  Season your steak with salt and pepper, and grill to desired doneness (you may need to use and oven to finish cooking process).  Remove steak from grill, cover with aluminum foil and allow to rest.

2.  Meanwhile, prepare salad:  place melon-balled watermelon in a bowl; in a separate bowl, add balsamic vinegar and slowly whisk in olive oil to form and emulsion.  Add a pinch of sugar, pinch of salt and pepper, and add fresh mint.  Pour desired amount of dressing over watermelon, and gently toss to coat.  Gently incorporate gorgonzola and pistachios.

3.  Slice steak into thin pieces and serve with watermelon salad.  Garnish plates with gorgonzola, pistachios, and fresh mints leaves.


Published in: on July 13, 2012 at 2:22 pm  Leave a Comment  
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