Recipe: Chili Lime Steak with Cilantro Rice and Watermelon Salad

Peppery arugula and juicy watermelon salad add a pop of freshness to steak and whole grain rice dinner.

Ingredients

Dressing

• 1 cup canola oil
• 1 tbsp lime zest
• 3 tbsp lime juice
• 1 tbsp honey
• 2 tsp of each grainy Dijon mustard and chili powder
• 1 tsp of each salt and freshly ground black pepper

Rice

• 2 cups cooked brown rice, warm
• ⅓ cup finely chopped cilantro or green onion

Salad

• 3 cups cubed watermelon
• 1 cup chopped cucumber
• 1 cup shelled edamame
• ¼ cup thinly sliced red onion
• 4 radishes, very thinly sliced
• 1 jalapeno, thinly sliced (optional)
• ¼ cup crumbled feta

Steak

• 1 lb (500 g) Grilling Steak (Top Sirloin Cap, Strip Loin or Rib Eye), about 1/2 to 3/4 inch thick

Instructions

1. Whisk canola oil with lime zest, lime juice, honey, mustard, chili powder, salt and pepper. Measure out 1/4 cup dressing and set aside.
2. Toss watermelon with cucumber, edamame, onion, jalapeno (if using) and radish with remaining dressing. Let stand at room temperature for 20 minutes.
3. Meanwhile, preheat grill to medium-high heat; grease grates well. Pat steak dry with paper towel and season with salt and pepper. Brush 2 tbsp dressing all over steak.
4. Grill, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate and loosely tent with foil. Rest for 5 minutes.
5. Toss warm rice with cilantro and remaining 2 tbsp dressing. Divide evenly among 4 plates. Arrange a bed of arugula on each plate. Top with watermelon salad and drizzle with any accumulated juices. Sprinkle with feta. Carve steak, against the grain, into thin slices. Arrange steak on plates and drizzle with reserved dressing. Serve with a lime wedge.
6. Cook, covered, on LOW for 6 to 10 hours or on HIGH for 3 to 4 hours or until vegetables are tender. Meanwhile, cook tortellini according to package directions. Drain.
7. Add zucchini, parsley and drained tortellini to slow cooker and cook on HIGH for 15 to 20 minutes or until heated through and zucchini is tender. Spoon into individual bowls and top with Parmesan cheese.
8. Enjoy!

You can find this recipe on All Ways Alberta Beef, our Alberta beef marketing site. We also host a range of beef cooking tips and recipes right here on ABP Daily.

Also try: Healthy Taco Salad!