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Chili-Rubbed Flank Steak with Watermelon-Jicama Salad

Chili-Rubbed Flank Steak with Watermelon-Jicama Salad
Makes: 4  servings


  • 1 1 pound  flank steak, trimmed
  • 1 1/2 teaspoons  chili powder
  • 1 teaspoon  kosher salt
  • 1/2 teaspoon  black pepper
  • 1 tablespoon  canola oil
  • 1 1/2 pounds  watermelon, cut into 3/4-inch pieces (4 cups)
  • 3/4 pound  jicama, peeled and cut into 1/2-inch pieces (2 cups)
  • 1 shallot, thinly sliced
  • 2 teaspoons  finely grated peeled ginger
  • 1 teaspoon  lime zest
  • 2 tablespoons  fresh lime juice
  • 1/3 cup  fresh cilantro (optional)
  • 1/4 cup  fresh basil (optional)


1. Pat steak dry with paper towels. Sprinkle both sides with chili powder, salt and pepper. Drizzle oil over both sides and lightly rub in with fingertips to coat. Let rest 25 minutes.

2. Heat a grill to medium high or a grill pan over medium-high heat. (If using a grill, clean and oil grates first.) Grill steak, flipping once, 8 to 10 minutes for medium or until desired degree of doneness. Transfer steak to a cutting board, lightly tent with foil and let rest 10 minutes.

3. Meanwhile, in a large bowl, combine watermelon, jicama, shallot, ginger, lime zest and lime juice.

4. Thinly slice steak across the grain. Serve with salad; garnish with cilantro and/or basil if desired.

From FitnessMagazine.com