Grilled Rib-Eye Steaks with Watermelon-Tomato Salsa
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 714
- Total Fat
- 53
- Saturated Fat
- 21
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 13
- Protein
- 45
- Cholesterol
- 159
- Sodium
- 1011
- Total: 45 min
- Active: 35 min
Ingredients
Vegetable oil, for the grill
4 boneless rib-eye steaks (1 to 1 1/4 inches thick)
Kosher salt and freshly ground pepper
1/4 cup fresh lime juice (from 3 to 4 limes), plus wedges for serving
2 tablespoons sugar
2 tablespoons sambal oelek
2 teaspoons fish sauce
4 cups diced seedless watermelon
1 pint golden cherry tomatoes, quartered
1 small shallot, thinly sliced and separated into rings
1 Fresno chile pepper, thinly sliced
1/2 cup chopped fresh cilantro
Directions
- Preheat a grill to medium-high and oil the grates. Season the steaks generously on both sides with salt and pepper.
- 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.
- 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.
- 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.