Flank Steak with Watermelon Salad

This simple steak-and-salad combo is classy enough for a summer dinner party.

Total Time:
Level: Easy
Yield: 4 servings


  • 1 tbsp. brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 1/2–2 lb. flank steak
  • 2 tbsp. balsamic vinegar
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 c. arugula greens
  • 1/4 c. Chopped red onion
  • 1 c. croutons
  • 2 c. watermelon, cut into chunks
  • 1/2 c. feta
  • sea salt, such as Maldon


  1. In a small bowl mix brown sugar, garlic powder, and chili powder. Massage all over steak.
  2. Preheat grill or cast iron grill pan on high heat. Grill steak for 5 minutes on each side. Let meat rest for 3 to 4 minutes.
  3. Meanwhile, in a large bowl mix together vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Toss in arugula, onion, croutons, and watermelon.
  4. Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta cheese and a sprinkle of sea salt.
Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.


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