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DRY-RUB STEAKS AND BARBECUE SAUCE
WITH GRILLED WATERMELON SALAD
COOKING SEQUENCE
Prepare salad recipe through step 2 - 15 minutes
Prepare steak recipe; grill steaks - 10 minutes
Complete salad while steaks stand; serve - 5 minutes
DRY-RUB STEAKS AND BARBECUE SAUCE
INGREDIENTS
1 tablespoon raw (coarse) sugar
1 teaspoon ground cumin
1/2 teaspoon ground chipotle (or chili) powder 1/2
teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1 1/2 lb grilling steaks (ribeye, strip, or tenderloin) 1 cup
hickory barbecue sauce
STEPS
1. Preheat grill pan (or grill). Combine sugar, cumin,
chipotle, salt, pepper, and oil. Coat both sides of steak
with mixture (wash hands).
2. Place steaks in grill pan (or on grill); grill 2-3 minutes
on each side or until 145°F (for medium-rare). Remove
steaks from grill; let stand 5 minutes.
3. Heat barbecue sauce in microwave on HIGH for 1-2
minutes or until hot. Stir and serve with steaks.
GRILLED WATERMELON SALAD
INGREDIENTS
1 tablespoon + 4 teaspoons extra-virgin olive oil 1/2
teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
4 seedless watermelon wedges (about 2 lb)
4 cups spring mix salad blend (4 oz)
2 oz honey (or regular) goat cheese, crumbled 8 teaspoons
white balsamic glaze (or honey)
STEPS
1. Preheat grill pan (or grill) on medium-high. Combine
in medium bowl: 1 tablespoon oil with 1/4 teaspoon
each salt and pepper; brush oil mixture evenly over
watermelon.
2. Place watermelon in grill pan (or on grill); cook 2-3
minutes on each side or until grill marks are visible.
Remove slices from grill; set aside until ready to assemble
salad.
3. Divide salad blend on 4 serving plates; top with
watermelon, then crumble goat cheese over each salad.
4. Whisk remaining 4 teaspoons oil, glaze, and remaining
1/4 teaspoon each salt and pepper until blended. Drizzle
over salads and serve.