1 1/2 pounds skirt steak (preferably a single filet)
Kosher salt and freshly ground pepper
4 cups watermelon cut in 1 inch cubes
2 large English cucumbers , cut in rough 1-inch ieces
1/2 cup pitted kalamata olives, chopped
4 ounces feta thinly sliced
1/4 cup fresh basil leaves roughly torn
1 lime, juice and zest
Instructions
Heat canola oil in a large cast iron skillet over
high heat. Meanwhile season skirt steak liberally
with salt and pepper on both sides When oil is
extremely hot and about to smoke, lay the steak
down in the middle of the skillet. Sear until a
good crust begins to form on the underside of the
steak, about 2 minutes Flip steak and cook until
a crust forms on the other side and the steak is
cooked to medium rare about 2 minutes. Transfer
steak to cutting board and let rest for at least
10 minutes.
While the steak is resting, combine watermelon,
cucumber, olives, feta and basil in a large mixing
bowl. Season with salt and pepper and toss to
combine. Add lime juice and zest and toss to coat
evenly.
When the steak has rested, cut it into thin slices against the grain.
Cut each slice into two to three pieces, so that the steak is in bite
sized squares.
To serve, divide the salad mixture among 4 plates, and top each with
equal amounts of steak
Originally Submitted
7/26/2021
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