Grilled Steak

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 553kcal

Ingredients

Watermelon Salad

  • 1 cup Watermelon diced
  • 1/2 TBSP Fresh mint chopped
  • 1 tsp Lime juice
  • ½ TBSP Extra-virgin olive oil

Cucumber Water

  • 8 slices Cucumber
  • 24 oz Water
  • Ice cubes for serving

Blistered Tomatoes

  • 2 cups Cherry tomatoes or vine ripe tomatoes
  • ½ TBSP Extra-virgin olive oil
  • 1 TBSP Balsamic vinegar
  • ½ tsp Salt

Grilled Steak

  • 8 oz New York strip steak
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Lemon juice
  • 1-2 tsp Flaky sea salt
  • Black pepper to taste

Grilled Corn on the Cob

  • 2 ears Corn on the cob
  • 2 tsp Butter
US Customary - Metric

Instructions

  • Make the Watermelon Salad: Prep the watermelon salad ingredients per instructions above. Combine all ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Mix the olive oil, Balsamic vinegar, and salt together and pour over the tomatoes.
  • Drizzle the olive oil and lemon juice over the steak then season generously with salt and pepper. (This step can be done up to 24 hours ahead.)
  • Preheat a grill or grill pan to medium-high then add the steak and tomatoes (if your pan/grill isn't big enough, cook the steak first then grill the tomatoes while the steak is resting).
  • Grill the corn on all sides until nicely charred and tender. Once tender, lather with butter and lightly season with salt. Set aside.
  • Cook the steak until done to your preference (see notes below for cooking temperatures) then remove from the heat and allow to rest, for 5 minutes.
  • Remove the tomatoes from the grill once they are blistered. Place in a bowl/dish so that none of their juices go to waste.
  • Slice the rested steak then serve with the tomatoes and pour over the resting juices of both the steak and the tomatoes.
  • Enjoy the steak with blistered tomatoes, corn, watermelon salad, and the cucumber water.

Notes

Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 553kcal | Carbohydrates: 31g | Protein: 28g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 723mg | Potassium: 1070mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1529IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 4mg

Grilled Steak

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 553 kcal

Ingredients
 
 

Watermelon Salad

  • 1 cup Watermelon diced
  • 1/2 TBSP Fresh mint chopped
  • 1 tsp Lime juice
  • ½ TBSP Extra-virgin olive oil

Cucumber Water

  • 8 slices Cucumber
  • 24 oz Water
  • Ice cubes for serving

Blistered Tomatoes

  • 2 cups Cherry tomatoes or vine ripe tomatoes
  • ½ TBSP Extra-virgin olive oil
  • 1 TBSP Balsamic vinegar
  • ½ tsp Salt

Grilled Steak

  • 8 oz New York strip steak
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Lemon juice
  • 1-2 tsp Flaky sea salt
  • Black pepper to taste

Grilled Corn on the Cob

  • 2 ears Corn on the cob
  • 2 tsp Butter

Instructions
 

  • Make the Watermelon Salad: Prep the watermelon salad ingredients per instructions above. Combine all ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Mix the olive oil, Balsamic vinegar, and salt together and pour over the tomatoes.
  • Drizzle the olive oil and lemon juice over the steak then season generously with salt and pepper. (This step can be done up to 24 hours ahead.)
  • Preheat a grill or grill pan to medium-high then add the steak and tomatoes (if your pan/grill isn't big enough, cook the steak first then grill the tomatoes while the steak is resting).
  • Grill the corn on all sides until nicely charred and tender. Once tender, lather with butter and lightly season with salt. Set aside.
  • Cook the steak until done to your preference (see notes below for cooking temperatures) then remove from the heat and allow to rest, for 5 minutes.
  • Remove the tomatoes from the grill once they are blistered. Place in a bowl/dish so that none of their juices go to waste.
  • Slice the rested steak then serve with the tomatoes and pour over the resting juices of both the steak and the tomatoes.
  • Enjoy the steak with blistered tomatoes, corn, watermelon salad, and the cucumber water.

Notes

Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 553kcalCarbohydrates: 31gProtein: 28gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 101mgSodium: 723mgPotassium: 1070mgFiber: 3gSugar: 16gVitamin A: 1529IUVitamin C: 50mgCalcium: 71mgIron: 4mg
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