Pepper and Watermelon Salad

[teepus]

[SIZE=medium]I included the watermelon salad and flank steak recipe.  Obviously you don't have to follow the steak recipe, as my main point was to provide the recipe for the watermelon salad.  Whenever I serve this, people are quite impressed.  I'm pretty sure you will be too.  I do suggest using serranos instead of jalapenos for the extra kick.   Let [/SIZE]
[SIZE=medium]me know if you like this[/SIZE]
 
[SIZE=medium]Pepper and Watermelon Salad (with Flank Steak)[/SIZE]
 
[SIZE=medium]Pepper and Watermelon Salad[/SIZE]
 
[SIZE=medium]¼ cup Sriracha[/SIZE]
[SIZE=medium]¼ cup grapeseed or olive oil[/SIZE]
[SIZE=medium]3 T seasoned rice wine vinegar[/SIZE]
[SIZE=medium]1 ¼ t honey[/SIZE]
[SIZE=medium]4 large bell peppers cut into 1/2” squares (use red, yellow, orange, green) {Looks great} (I often omit the green)[/SIZE]
[SIZE=medium]2 T minced peppers (Serrano (my preference) or jalapenos)[/SIZE]
[SIZE=medium]2 cups ½” cubes watermelon, no seeds[/SIZE]
 
[SIZE=medium]Dressing: Whisk sriracha, oil, vinegar, honey in small bowl. season with kosher salt and fresh ground black pepper[/SIZE]
[SIZE=medium]Place peppers and chiles in large bowl[/SIZE]
[SIZE=medium]Toss with 6 T of the dressing l[/SIZE]
[SIZE=medium]Let marinate at room temp for 2 hours[/SIZE]
 
[SIZE=medium]You can make this stuff about 8 hours ahead, but cover the dressing and salad separately in the fridge[/SIZE]
 
[SIZE=medium]Flank Steak[/SIZE]
 
[SIZE=medium]1 ½ T fresh lime juice[/SIZE]
[SIZE=medium]1 T grapeseed or olive oil[/SIZE]
[SIZE=medium]2 cloves garlic, pressed[/SIZE]
[SIZE=medium]1 t hot chili paste (like sambal olek) [asian store has it, so do grocery stores in int’l aisle][/SIZE]
[SIZE=medium]½ t grated peeled fresh ginger[/SIZE]
[SIZE=medium]½ t honey[/SIZE]
[SIZE=medium] 1 ½ lb flank steak[/SIZE]
 
[SIZE=medium]Whisk all ingredients in 13x2x9 baking dish, add steak[/SIZE]
[SIZE=medium]Turn steak to coat (rub some marinade in)[/SIZE]
[SIZE=medium]Cover and marinate for 2 hrs at room temp, turn every half hour or so[/SIZE]
[SIZE=medium]Or cover and chill 4 hrs to 1 day, but make sure it’s at room temp before cooking[/SIZE]
 
[SIZE=medium]Cook on high heat on the grill, with some marinade still on the meat, 4-5 minutes per side [/SIZE]
[SIZE=medium]Put on working surface, let rest 10 minutes, cut across the grain[/SIZE]
[SIZE=medium]Drizzle with remaining dressing from the salad[/SIZE]
 

 

[SmokenFire]

Nice looking recipes teepus!  Do you hold back the watermelon and dress right before service?  Love your directions on the flank steak!  I always allow any protein going on the grill to come to room temp.  

 

[bhut camp]

Legit!

 

[kentishman]

The salad recipe sounds great! I've got the same question as Smoken, when does the melon go in? How hot is it? Do I need to go easy on the Sriracha so my wife can eat it?

 

[SL3]

Nice Recipes! I love flank steak! Will have to try yours.
 
I usually just marinate with Teriyaki and Crushed Pineapple. I marinate over night in fridge and pull it out the following morning and set it on the counter until the evening. I cook to med rare (rare to most). I let set 20 minutes under foil and then I cut thin strips against the grain. I add two to three strips in a browned tortilla, add homemade salsa and then roll it up. Usually I accompany it with a bowl of homemade fettuccine in an alfredo sauce.  One of my favorite meals. 

 

[teepus]

You can make the watermelon and peppers first, and put in the fridge if you prefer.  And later you can make the sriracha, oil, vinegar, and honey and let sit in the fridge also to chill.  But mix the two together and let sit at room temp for about 2 hours before serving.  Don't mix them all together at once unless you are serving it in a couple of hours.  Letting the two sit separately for a while allows for the "melding", several hours is what I would recommend.   But absolutely when you mix the watermelon/peppers with the sriracha, honey, oil, let it marinate for a couple of hours on the counter, then use.   The recipe calls for four bells, but I prefer three bells, red, yellow, orange, and omit the green.  As far as heat, I suggest serannos.  To tone it down, use jalapenos, with or without seeds obviously.  When I served this at a family Thanksgiving, this stuff was consumed with rave reviews.  A coworker loved it, his wife said it was too hot, so she would have been one better suited for it with jalapenos.  I don't eat fire breathing stuff, but I don't find it too hot with serranos. Enjoy.  This stuff will keep for a couple of days after the meal before the mush takes over.  If you have left overs, I either eat it alone the next day or with rice or fish.  I bet most of you will be pleased.   

I meant with chicken, vegatables or fish, not rice! 

[SIZE=medium]Sorry people, I'm not paying attention.   You can make the dressing and watermelon stuff separetly and chill, which I recommend, but add 6 Tablespoons of the dressing to the watermelon/peppers and let sit for 2 hours on counter before serving.  I'm making this more difficult than it is[/SIZE]
 
[SIZE=medium]Dressing: Whisk sriracha, oil, vinegar, honey in small bowl. season with kosher salt and fresh ground black pepper[/SIZE]
[SIZE=medium]Place peppers and chiles in large bowl[/SIZE]
[SIZE=medium]Toss with 6 T of the dressing l[/SIZE]
[SIZE=medium]Let marinate at room temp for 2 hours[/SIZE]