Watermelon & Beef Salad Bowl

In recent years, salad bowls have emerged as a versatile and nutritious meal option, appealing to health-conscious individuals and food enthusiasts alike. These vibrant dishes offer a delightful medley of flavors, textures, and colors, making them not only a feast for the palate but also for the eyes. One such enticing recipe is the Refreshing Watermelon & Beef Salad Bowl, which brilliantly marries the juicy sweetness of watermelon with the savory depth of grilled beef. This combination brings a refreshing twist to traditional salads, making it an ideal choice for warm summer days.

Elevate your meal options with the Refreshing Watermelon & Beef Salad Bowl, a perfect blend of juicy watermelon and savory grilled flank steak. This colorful dish brings together peppery arugula, crunchy red bell peppers, and zesty red onions, topped with creamy feta and fresh mint for a delightful twist. Nutrient-packed and visually stunning, this salad is ideal for warm summer days, making it a great choice for lunch or dinner. Enjoy a refreshing, flavorful meal that supports a healthy lifestyle!

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Ingredients

2 cups watermelon, cubed

1 lb flank steak

2 cups arugula

1 red bell pepper, thinly sliced

½ small red onion, thinly sliced

½ cup crumbled feta cheese

¼ cup fresh mint leaves, chopped

¼ cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

1 teaspoon crushed red pepper flakes (optional)

Instructions

Prepare the Steak: In a bowl, mix olive oil, balsamic vinegar, garlic powder, salt, pepper, and crushed red pepper flakes. Add the flank steak to the marinade. Cover and let it marinate for at least 30 minutes at room temperature, or up to overnight in the fridge for more flavor.

Cook the Steak: Preheat a grill or a grill pan over medium-high heat. Remove the steak from the marinade and let excess marinade drip off. Grill the steak for about 5-7 minutes on each side for medium-rare, or longer if desired. Once cooked, let it rest for 5 minutes before slicing thinly against the grain.

Prepare the Salad Base: While the steak is resting, in a large mixing bowl, combine the arugula, watermelon, red bell pepper, and red onion. Toss gently to mix.

Assemble the Salad Bowl: Divide the arugula mixture into two serving bowls. Top each bowl with slices of grilled flank steak. Sprinkle with feta cheese and chopped mint.

Finish and Serve: Drizzle with a little extra olive oil and balsamic vinegar if desired. Serve immediately and enjoy this delightful contrast of flavors and textures!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 2 servings