I thought watermelon belonged in fruit salads, not next to steak. Turns out, I was wrong. Annoyingly wrong.
The citrus marinade makes the steak juicy and tangy, while crispy bacon adds a salty crunch. Because apparently, steak needed an upgrade.
I made this for dinner once, and the warm watermelon stole the show. Even the goat cheese understood the assignment.
Tangy Citrus Steaks with Warm Watermelon and Bacon Salad
EQUIPMENT (PAID LINKS)
- Fine grater
- Large resealable plastic bag
- Grill
- Grill tongs
- Salad tongs
Ingredients
- 1 tablespoon freshly grated ginger
- ½ cup orange juice
- 2 tablespoons honey
- ¼ cup sherry vinegar divided
- ¾ teaspoon kosher salt divided
- 1 tablespoon green pepper sauce
- 2 New York strip steaks about 12 ounces each
- 4 slices thick-cut bacon chopped
- 2 medium shallots thinly sliced
- 2 tablespoons maple syrup
- 3 cups seedless watermelon cut into small cubes
- 4 cups fresh baby spinach
- 2 ounces honey goat cheese crumbled
Instructions
- Grate the Ginger: Peel a small piece of fresh ginger and grate it finely into a large mixing bowl using a fine grater. This will form the flavor base for the citrus marinade.
- Add the Orange Juice: Pour the orange juice into the bowl with the freshly grated ginger.
- Mix in the Honey: Add the honey to the orange juice and ginger mixture. Whisk gently to help dissolve the honey into the liquid.
- Add the Sherry Vinegar: Pour 2 tablespoons of sherry vinegar into the marinade, reserving the remaining 2 tablespoons for the warm watermelon dressing.
- Season the Marinade: Sprinkle in ½ teaspoon of kosher salt, then add the green pepper sauce. Whisk everything together until the honey dissolves and the marinade is evenly combined.
- Prepare the Steaks: Place the New York strip steaks on a cutting board. Using a sharp knife, slice each steak lengthwise into long, thick strips of roughly even thickness to help them cook evenly.
- Marinate the Beef: Transfer the steak strips into a large resealable plastic bag. Pour the citrus marinade over the beef, seal the bag, and gently massage it to coat every piece. Refrigerate for approximately 30 minutes to allow the flavors to develop.
- Heat the Grill: Preheat the grill to medium-high heat, approximately 400–450°F. Remove the steaks from the marinade, allowing the excess liquid to drip off. Discard the used marinade.
- Grill the Steaks: Place the marinated steak strips directly onto the hot grill grates using grill tongs. Grill for approximately 4–5 minutes per side, turning as needed to develop a nicely browned exterior with visible grill marks. Adjust the cooking time based on the thickness of the strips and desired doneness.
- Rest the Steaks: Transfer the grilled steaks to a clean cutting board and let them rest for about 5 minutes. This allows the juices to settle, helping the beef stay tender when sliced.
- Slice the Grilled Beef: Using a sharp knife, cut the rested steak strips into thick, bite-sized slices. Set them aside while preparing the warm watermelon salad.
- Chop the Bacon: Place the thick-cut bacon on a cutting board and slice it into small, evenly sized pieces.
- Cook the Bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook for approximately 6–8 minutes, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate, leaving the rendered bacon fat in the skillet for the dressing.
- Slice the Shallots: Peel the shallots and slice them into thin rings using a sharp knife.
- Sauté the Shallots: Add the sliced shallots to the skillet containing the warm bacon drippings. Cook over medium heat for approximately 2–3 minutes, stirring frequently with a wooden spoon, until softened and lightly golden.
- Add the Maple Syrup: Pour the maple syrup into the skillet with the sautéed shallots. Stir gently to combine it with the warm bacon drippings and coat the shallots evenly.
- Add the Sherry Vinegar: Pour the remaining 2 tablespoons of sherry vinegar into the skillet. Stir to combine with the maple syrup and bacon drippings, then let the mixture simmer gently for approximately 1–2 minutes to develop a sweet and tangy dressing.
- Season the Dressing: Sprinkle in the remaining ¼ teaspoon of kosher salt and stir until evenly distributed. Keep the skillet over medium-low heat so the dressing stays warm without reducing too much.
- Warm the Watermelon: Add the cubed watermelon directly to the skillet with the warm dressing. Gently stir over medium-low heat for approximately 1–2 minutes, just until the watermelon is warmed through and evenly coated. Avoid overcooking so the watermelon keeps its shape and doesn't become mushy.
- Combine the Watermelon and Spinach: Place the fresh baby spinach in a large salad bowl. Carefully pour the warm watermelon mixture, including the shallots and dressing, over the spinach.
- Toss the Salad: Using salad tongs, gently toss the spinach and watermelon until the leaves are lightly coated with the warm dressing and begin to soften slightly. Avoid overmixing to keep the watermelon cubes intact.
- Plate the Steaks and Salad: Divide the warm watermelon and spinach salad evenly among four serving plates. Arrange the sliced grilled steaks alongside the salad, distributing the beef evenly between the servings.
- Finish with Bacon and Goat Cheese: Sprinkle the reserved crispy bacon over the plated steaks and salad. Finish by crumbling the honey goat cheese evenly over each serving. Serve immediately while the steaks are warm and the salad is fresh.
Video Recipe
Tangy Citrus Steaks with Warm Watermelon and Bacon Salad: Tips, Tricks, and a Few Kitchen Cheats
I’ve made enough steak dinners to know that a few little tricks can save you from a whole lot of regret. Because nobody wants to ruin a perfectly good steak and pretend it was intentional.
Don’t Let the Citrus Get Too Comfortable
That orange juice marinade is fantastic, but leaving the steak in it overnight isn’t doing you any favors. The acid can mess with the meat’s texture and make the outside mushy. Thirty minutes is great, and two hours is plenty. More isn’t always better, especially when citrus is involved.
No New York Strip? No Problem
Sirloin, ribeye, or flank steak can all work here. I love ribeye when I’m feeling fancy, but sirloin is my budget-friendly favorite. Just remember that thinner cuts cook faster. Your steak doesn’t care how much you paid for it, but it definitely cares how long you grill it.
Fresh Ginger Is Great, but I’m Not Judging
Fresh ginger gives the marinade a nice kick, but those little tubes of ginger paste from the grocery store are lifesavers. Use the same amount and move on with your day. Ground ginger works in a pinch, too. Start with about ¼ teaspoon for every tablespoon of fresh ginger. Nobody’s handing out medals for peeling ginger.
No Grill? Grab Your Cast-Iron Skillet
Rainy day? No backyard grill? Your cast-iron skillet has entered the chat. Get it nice and hot over medium-high heat, pat the steak dry, and sear it until beautifully browned. A good crust is a good crust, whether it comes from a fancy grill or a pan you’ve owned since college.
Use a Meat Thermometer, Not Your Psychic Powers
I’ve guessed steak doneness enough times to know that’s a terrible hobby. A meat thermometer saves dinner without the drama. For food safety, USDA recommends cooking beef steaks to 145°F followed by a 3-minute rest. Guessing is for game shows, not expensive cuts of beef.
Bacon Drippings Are Basically Liquid Gold
Please don’t toss all that bacon fat down the drain. It’s packed with smoky flavor and makes the dressing ridiculously good. If your bacon leaves behind a swimming pool of grease, though, spoon some out before adding the shallots. We’re making a salad dressing, not opening a bacon-flavored water park.
Watermelon Needs a Gentle Touch
The biggest mistake I’ve made with warm watermelon is treating it like a regular vegetable. Spoiler alert: it isn’t. Firm, chilled watermelon holds its shape better, and a quick warm-up is all it needs. You’re aiming for warm and juicy, not watermelon soup. Save that adventure for another day.
Spinach Isn’t the Only Green in Town
Baby spinach works beautifully, but peppery arugula is fantastic if you want a little bite. A spring mix works, too, although delicate leaves wilt quickly under warm dressing. If you prefer a crisp salad, let the dressing cool slightly before tossing. Nobody wants sad, soggy greens.
Goat Cheese Has Backup Singers
Honey goat cheese brings a creamy sweetness that balances the bacon and tangy dressing. Can’t find it? Plain goat cheese with a tiny drizzle of honey works just fine. Crumbled feta is another option if you prefer something saltier. Blue cheese is great for people who believe every salad needs a little drama.
Sherry Vinegar Isn’t the Boss of You
Sherry vinegar gives the dressing a lovely sharpness, but apple cider vinegar is a perfectly reasonable substitute. Red wine vinegar also works, although it tastes a little stronger. I usually start with slightly less and adjust to taste. A dressing should wake up your taste buds, not slap them across the face.
Make the Marinade Ahead and Feel Organized
I love mixing the citrus marinade the night before and keeping it refrigerated in a sealed jar. It makes dinner feel ridiculously easy the next day. Just wait until closer to cooking time to add the steak. Preparing the marinade early is smart; soaking beef in acid all night is a different story.
Keep the Bacon Crispy Until the Last Second
Here’s one trick I refuse to skip: keep the cooked bacon separate until serving. Mixing it into the warm salad too early turns those beautiful crispy bits soft. And really, what’s the point of bacon if it doesn’t crunch? Add it at the very end and let it do its glorious bacon thing.
Leftovers Need Their Own Personal Space
Store the cooked steak, watermelon mixture, spinach, and toppings separately in airtight containers in the refrigerator. The steak and cooked components are best within 3–4 days, although the dressed watermelon loses its texture much sooner. Reheat the steak gently and assemble with fresh greens. Warm leftover steak is delicious; reheated, soggy spinach is a punishment nobody deserves.
Shortcuts for When Dinner Is Already Late
Pre-cut watermelon, bagged baby spinach, pre-crumbled goat cheese, and pre-sliced shallots can shave a surprising amount of time off dinner. You can even cook the bacon ahead and crisp it briefly in a skillet before serving. Convenience ingredients aren’t cheating. They’re what happens when you’ve got better things to do than chop vegetables for 45 minutes.
