Dry-Rub Steaks with Grilled Watermelon Salad

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Steaks seasoned with a spicy mixture of cumin and chipotle go on the grill with watermelon wedges. This week, Chef Tony and Michaela Bradley are joined by Amani Pollard, wife of Marcus Pollard, the director of player engagement, to make dry-rub steaks and grilled watermelon salad on this edition of Gameday Grub.

INGREDIENTS

1 tablespoon raw (coarse) sugar
1 teaspoon ground cumin
½ teaspoon ground chipotle (or chili) powder
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ lb grilling steaks (ribeye, strip or tenderloin)
1 cup hickory barbecue sauce
1 tablespoon + 4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt, divided
4 seedless watermelon wedges (about 2 lbs)
4 cups spring mix salad blend (4 oz)
2 oz honey (or regular) goat cheese, crumbled
8 teaspoons white balsamic glaze (or honey)

INSTRUCTIONS

Preheat grill to medium-high heat.
Combine sugar, cumin, chipotle, salt, pepper and oil. Coat both sides of steak with mixture. Wash hands.
Place steaks on grill and grill for 4 minutes on each side or until meat reaches 145°F (for medium-rare). Remove steaks from grill; let stand 5 minutes.
Heat barbecue sauce in microwave on high for 1-2 minutes or until hot. Stir and serve with steaks.
Combine in medium bowl: 1 tablespoon oil with ¼ teaspoon each salt and pepper; brush oil mixture evenly over watermelon.
Place watermelon on hot grill; cook 2-3 minutes on each side or until grill marks are visible. Remove slices from grill and set aside until ready to assemble salad.
Divide salad blend on 4 serving plates; top with watermelon, then crumble goat cheese over each salad.
Drizzle with balsamic glaze or honey and serve.