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Recipes
Chili-Herb Steak with Melon-Cucumber Salad
4 servings
about 1 hour total (Active 20 minutes)

Ingredients

  • ½ bunch fresh cilantro, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 2 limes, for juice
  • 2 tablespoons chili-garlic sauce
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • Large zip-top bag
  • 1 beef flank steak (about 2 lb)
  • ½ seedless cucumber
  • 1 lb cantaloupe chunks
  • Cooking spray

Steps

    1. Chop cilantro (½ cup) and mint; squeeze limes for juice (2 tablespoons). Combine in bowl: cilantro, mint, lime juice, chili-garlic sauce, honey, and salt. Pour one-half marinade into zip-top bag, then add steak and knead to coat (wash hands). Let steak stand 30 minutes (or overnight) to marinate.
    2. Preheat grill. Cut cucumber in half lengthwise, then slice thinly into half-moons; slice cantaloupe thinly. Place in medium bowl: cucumber, melon, and remaining-half marinade; toss to coat. Chill melon salad until ready to serve.
    3. Coat steak with spray (discard marinade); grill 6–7 minutes on each side or until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board; let stand 3 minutes before slicing (thinly, against the grain). Temperature will rise 5–10°F during this time. Serve with melon salad.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 420, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 130mg, Sodium 430mg, Total Carb 23g, Fiber 1g, Sugars 20g, Protein 46g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%