Women's Health - USA (2019-06)

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

1. 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.


2. Meanwhile, in a bowl,
   whisk together lemon
   juice, oil, honey, and a
   pinch each salt and pep-
   per. Fold in onion and
   tomatoes.


3. 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.


4. 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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