Grilled Tenderloin and Watermelon Salad


4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)

1 teaspoon ground coriander

1 teaspoon ground cumin

2 slices seedless watermelon, 1 inch thick

8 cups baby arugula or spinach leaves

1/4 cup balsamic or Italian dressing

1 cup halved cherry tomatoes

1/2 cup thinly sliced red onion

1/4 cup crumbled feta cheese

Salt and pepper

Combine coriander and cumin; rub into beef steaks.

Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Grill watermelon 2 to 4 minutes or until grill marks form, turning once.

Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat.

Divide arugula among four serving plates. Arrange beef and watermelon on salad, top evenly with tomatoes, onion and cheese.
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