Chili Herb Steak with Melon Cucumber Salad
Chili herb steak is marinated with lime, herbs, chili garlic sauce, and honey, then grilled and served with a cool melon cucumber salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour, including marinating and resting
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Dairy-Free
Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chili garlic sauce
- 1 teaspoon kosher salt, divided
- 2 tablespoons chopped fresh mint
- 2 tablespoons honey
- 1 1/2 lb flank steak
- 3 cups cubed cantaloupe
- 1 English cucumber, sliced
Instructions
1. Stir together lime juice, cilantro, chili garlic sauce, 1/2 teaspoon kosher salt, mint, and honey.
2. Pour some of the mixture into a ziptop bag with the flank steak, reserving the rest for the salad.
3. Seal the bag, rub the marinade over the steak, and marinate for about 30 minutes.
4. Cut the cantaloupe into bitesize cubes.
5. Slice the cucumber.
6. Toss the cantaloupe and cucumber with the reserved dressing.
7. Remove the steak from the marinade and season with the remaining 1/2 teaspoon kosher salt.
8. Grill the steak over mediumhigh heat until charred on both sides and cooked to your liking.
9. Rest the steak for about 5 minutes.
10. Slice the steak thinly across the grain.
11. Serve the sliced steak with the melon cucumber salad.
Notes
- Reserve dressing for the salad before it touches raw steak.
- Let the steak rest before slicing.
- Slice across the grain for tender pieces.
- Toss the salad close to serving so the cucumber stays crisp.