Ever since I married my husband, the picky eater in me seemed to vanish and was replaced with a more adventurous eater. I don’t want you to be fooled, I still don’t like Thai food, I have a major fat-phobia when it comes to my food and there is still plenty of room for vegetables in my diet. However, I can honestly say that I’ve branched out more in my eating habits since saying “I do.”
Last night’s dinner was no exception. I think I found this recipe on Pinterest, I’m not positive though. The thought of pairing steak and melon in a salad seemed absolutely absurd to me. But then the adventurous eater in me said, “You should try it. The weirder, the better.” So, try it, I did.
And I have to say, it was quite tasty. And I felt fancy. And the food on my plate looked pretty. And I like pretty. So, since it passed my Tasty-Fancy-Pretty test (I just made that up, I have no such test) I figured I’d share the recipe with you.
Steak & Melon Salad with Spicy Lime Dressing
- 2 Rib-eye steaks, fat trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 large red onion, chopped into rings
- 6 tablespoons lime juice
- 2 tablespoons honey
- 4 teaspoons olive oil
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper
- 1/2 cantaloupe, peeled, seeded and cut into small wedges
- Salad (I use pre-packaged spring leaf mix)
- Preheat a lightly oiled pan over medium-high heat. Sprinkle steak with salt and pepper; grill with onion. Turn onion after about 4 minutes, and steak after about 7 minutes, or until meat is medium rare. (Cook longer, if you would like a more well-done steak) Transfer meat and onion to a cutting board; let rest 5 minutes before slicing steak.
- In a small bowl, combine honey, lime, olive oil, paprika, and crushed red pepper; stir. Set dressing aside.
- Slice steak; arrange on platter with cantaloupe, onions, and salad; drizzle with dressing.