Herb Grilled Flank Steak and Watermelon & Feta Salad

Nutritional Information

Herb Grilled Flank Steak

• Calories 260
• Total Fat 15 g
• Saturated Fat 5 g
• Trans Fat 0 g
• Cholesterol 100 mg
• Sodium 360 mg
• Total Carbs 2 g
• Fiber 0 g
• Sugar 1 g
• Protein 30 g
• Vitamin D 0.1 mcg
• Calcium 40 mg
• Iron 2.3 mg
• Potassium 480 mg
• Phosphorus 280 mg

Watermelon & Feta Salad

• Calories 77
• Total Fat 4 g
• Saturated Fat 1.2 g
• Trans Fat 0 g
• Cholesterol 5 mg
• Sodium 78 mg
• Total Carbs 10 g
• Fiber 0.5 g
• Sugar 8 g
• Protein 1.5 g
• Vitamin D 0 mcg
• Calcium 40 mg
• Iron 0.4 mg
• Potassium 140 mg
• Phosphorus 36 mg

Ingredients

Herb Grilled Flank Steak

• 1 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic, minced
• 1 tbsp Lemon Juice
• 1 tbsp Balsamic Vinegar
• 1 tsp Dried Oregano
• 1 tsp Dried Rosemary
• 1 tsp Kosher Salt
• 1/2 tsp Ground Black Pepper
• 1 1/4 lb Beef, Flank Steak

Watermelon & Feta Salad

• 3 cups Watermelon, peeked and cubed
• 3/4 cup Feta Cheese, crumbled
• 3 tbsp Fresh Mint, torn or finely chopped
• 2 1/4 tsp Extra Virgin Olive Oil
• 1 1/2 tbsp Balsamic Glaze
• 1 pinch Kosher Salt
• 1 pinch Ground Black Pepper

Instructions

Herb Grilled Flank Steak

1. In a small bowl, combine olive oil, garlic, lemon juice, balsamic vinegar, oregano, rosemary, salt, and pepper.
2. Rub the marinade evenly over the flank steak, making sure the steak is fully coated. Let it marinate for at least 30 minutes or up to 2 hours in the fridge for more flavor.
3. Preheat your grill or skillet over medium-high heat.
4. Place the marinated flank steak on the grill or in the pan. Grill or sear for about 4-5 minutes per side for medium-rare, or cook longer to your desired doneness.
5. Remove the steak from the heat and let it rest for about 5-10 minutes to allow the juices to redistribute.
6. Slice the steak against the grain into thin strips and place on plates.

Watermelon & Feta Salad

1. Place the watermelon cubes in a large salad bowl.
2. Sprinkle the crumbled feta cheese over the watermelon cubes.
3. Scatter the torn or chopped mint leaves over the watermelon and feta.
4. Drizzle the extra virgin olive oil over the salad to enhance the flavor. Next, drizzle the balsamic glaze over the salad in a zigzag pattern for a touch of sweetness and acidity.
5. Lightly sprinkle the salad with a pinch of salt and freshly ground black pepper.
6. Gently toss the salad to combine the flavors, being careful not to break up the watermelon cubes.
7. Transfer the salad to a serving platter or individual plates. Garnish with a few extra mint leaves for a fresh pop of color.