Grilled Rib-Eye Steaks with Watermelon-Tomato Salsa

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 to 6 servings
This bright and colorful steak dish pops off the plate. Simply grilled ribeye steaks are topped with a refreshing salsa inspired by steak salads occasionally found in Thai restaurants. Watermelon and tomato are tossed with an assertive lime-based dressing combined with fish sauce, sugar and chili heat that is packed with bold sweet, sour and spicy flavor.



  1. Preheat a grill to medium-high and oil the grates. Season the steaks generously on both sides with salt and pepper.
  2. Make the watermelon salsa: Whisk together the lime juice, sugar, sambal oelek, fish sauce and 2 tablespoons water in a large bowl until the sugar is dissolved. Add the watermelon, tomatoes, shallot and chile pepper and toss to combine. Season lightly with salt; set aside.
  3. Grill the steaks until well marked, 4 to 6 minutes per side for medium-rare. Remove to a cutting board and let rest 5 to 10 minutes.
  4. Add the cilantro to the watermelon salsa, toss and season with salt. Slice the steaks against the grain and top with some of the watermelon salsa; serve the rest on the side. Serve with lime wedges.

Cook’s Note

The more a steak is cooked, the firmer it feels. Compare it to your palm below your thumb: When you make a loose fist, your palm feels firm with a bit of give‚ like medium-rare.