Go Back
–+ servings

Tangy Citrus Steaks with Warm Watermelon and Bacon Salad

Juicy, citrus-marinated New York strip steaks meet warm watermelon, crispy bacon, fresh spinach, and creamy honey goat cheese in a sweet-and-savory combination that sounds questionable until you actually taste it.
No ratings yet
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

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.