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Watermelon and Lime-Steak Salad with Roasted Corn Vinaigrette
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5 from 1 vote

Watermelon and Lime-Steak Salad with Roasted Corn Vinaigrette

This watermelon steak salad gives you the best of both worlds: meaty steak + veggies. The roasted corn vinaigrette ties it all together.
Prep Time15 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 8 Servings
Calories: 495kcal
Author: The Food Charlatan

Ingredients

For the steak and marinade:

  • 1/4 cup lime juice freshly squeezed, 2-3 limes
  • 1 orange juiced
  • 3 cloves garlic smashed and minced (or the jarred kind. let's be real.)
  • 2 tablespoons balsamic vinegar
  • 1/2 cup oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 pounds flank steak or your favorite steak such as top sirloin

For the Corn Vinaigrette:

  • 3 cups fresh corn kernels cut off the cob is best, but frozen will work, divided
  • 1/2 cup vegetable broth*
  • 2 tablespoons fresh lime juice 1 large lime
  • 2 tablespoons red bell pepper roughly chopped
  • 1/4 cup cilantro packed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the salad:

  • 5 ounces spring greens 1 bag
  • 1 head romaine lettuce washed and chopped
  • 10 ounces cherry tomatoes halved (2 cups)
  • 1/2 red onion thinly sliced
  • 3 cups watermelon chopped into bite-size pieces
  • 6 ounces bleu cheese crumbled

Instructions

  • First prepare the steak marinade. In a large ziplock bag, squish together lime juice, orange juice, garlic, vinegar, oil, pepper, and salt. Add the steak and turn to coat. Let sit in the fridge for at least a half hour, the longer the better.
  • Then make the dressing. Heat a heavy dry skillet over medium-high heat. When hot, add 3 cups of corn. Stir frequently until the corn has started to brown, about 5 minutes. Set aside to cool.
  • In a food processor or blender, combine 1 cup of the roasted corn and all the rest of the vinaigrette ingredients. (Reserve the remaining corn) Blend until smooth. Pour into a jar and refrigerate until ready to serve.
  • In a large bowl, add the spring greens, chopped romaine, tomatoes, red onion, watermelon, and most of the bleu cheese (reserve some to top each serving). Toss to combine.
  • Heat your grill to medium-high. Remove the steak from the marinade and season both sides with salt and pepper. (discard marinade) Grill for about 5-7 minutes per side. This really depends on the thickness of your steak. Here's a good steak guide.
  • Let the steak rest for 10 minutes, then slice into thin strips against the grain.
  • Toss the steak with the salad. Dress with as much or as little of the corn vinaigrette as you want, or let people dress their own servings. Top with the remaining bleu cheese.

Notes

*If you don't have veggie broth, use water and add a few extra dashes of salt. (taste it) I've tried it, it's still yummy.
Source: Salad idea from the Gunrock Pub in Davis, CA. Steak marinade from the Food Network, corn vinaigrette from Mayo Clinic.

Nutrition

Serving: 1bowl | Calories: 495kcal | Carbohydrates: 25g | Protein: 33g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Potassium: 1034mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7966IU | Vitamin C: 40mg | Calcium: 188mg | Iron: 4mg