SPICY GRILLED SKIRT STEAK WITH GRILLED HONEYDEW SALAD
DRY RUBBED STEAK
1 teaspoon chipotle powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 tablespoon brown sugar
1/2 teaspoon cumin
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 1/2 pound skirt steak
GRILLED MELON SALAD
1 small honeydew (peeled, seeds removed, cut into quarters)
3 tablespoons fresh lime juice
2 tablespoons olive oil (plus more)
3 tablespoons mint (finely chopped or torn)
2 tablespoons red onion (finely diced)
1 tablespoon jalapeno (minced)
white corn tortillas (to serve on the side)
kosher salt and freshly ground black pepper to taste
Preheat a grill or grill pan to medium-high heat. Allow the steak to sit at room temperature for 30 minutes prior to cooking.
In a small bowl, combine the dry rub ingredients. Season the steak liberally with the dry rub on all sides, then drizzle with olive oil.
Place seasoned steak on the preheated grill and cook for 3-4 minutes per side, until nicely charred and medium rare. Remove to a cutting board and tent with foil. Allow steak to rest for 5-10 minutes prior to slicing.
Meanwhile, pat the honeydew dry with paper towels. Drizzle lightly with olive oil.
Place the melon on a clean, preheated grill and cook until charred on both sides, about 1-2 minutes per side. Remove from the grill and set aside.
In a large bowl, whisk to combine the lime juice and 2 tablespoons of olive oil. Add the mint, red onion and minced jalapeno. Dice the grilled honeydew into small pieces and add it to the dressing. Gently mix to combine. Season with salt and pepper to taste.
To serve, thinly slice the rested steak against the grain. Serve the grilled honeydew salad alongside or on top of the sliced skirt steak with warm corn tortillas on the side.
– Season steak with the dry rub the night before for optimal flavor.
– Remove the ribs and seeds from the jalapenos for a less spicy salad.