90
Move over, burgers. Make room on the grill for summer’s best produce and you won’t
regret it. Promise. Corn, peaches, and watermelon get an intensified, charred,
caramelized flavor when cooked on the grates—making ’em the ideal add-in to a pile
of greens, like this plate. See ya, heavy dressings, and hello, healthier mixes.
All-Star Salad
FOOD
IN A
FLASH
Photographed by Chelsea Kyle
1 lb sirloin (about
1 inch thick)
kosher salt and
pepper
3 Tbsp fresh lemon
juice
2 Tbsp olive oil
1 tsp honey
½ small red onion,
thinly sliced
1 lb cherry toma-
toes, halved
½ small seedless
watermelon
(about 3 lbs)
1 cup fresh mint,
leaves torn
1 cup fresh flat-leaf
parsley leaves
1 small bunch
arugula, thick
stems discarded
- Heat grill to medium-
high. Season steak
with ½ tsp each salt and
pepper and grill to de-
sired doneness (6 to 8
minutes per side for
medium-rare). Transfer
to a cutting board and
let rest before slicing. - Meanwhile, in a bowl,
whisk together lemon
juice, oil, honey, and a
pinch each salt and pep-
per. Fold in onion and
tomatoes. - Cut watermelon into
½-inch-thick triangles
and cut off rinds. Brush
lightly with oil, then
grill until lightly charred,
1 to 2 minutes per side.
Divide among 4 plates. - Fold herbs into toma-
to mix ture, then gently
toss with arugula. Spoon
on top of watermelon
and serve with steak.
Per serving: 361 cal, 18 g fat (4.5 g
sat), 28 g protein, 346 mg sodium,
24 g carb, 16 g sugar (1.4 g added
sugar), 4.5 g fiber
Grilled
Watermelon +
Steak Salad
TOTAL: 20 MIN SERVES: 4
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