Flank Steak with Melon Relish
Elevate your grilling game with this Flank Steak with Melon Relish—a perfectly seared, spice-rubbed flank steak topped with a bright and refreshing fruit relish that brings summer to your plate. Seasoned with a smoky blend of paprika, cumin, and garlic, the tender steak pairs magnificently with the sweet and tangy medley of cantaloupe, honeydew melon, zesty lime, honey, and just a hint of heat from red chili flakes. Ready in just 30 minutes, this recipe is a mouthwatering combination of bold flavors and contrasting textures, making it perfect for weeknight dinners or backyard barbecues. Serve this dish as a stunning centerpiece with the relish spooned over the slices or on the side for a fresh, colorful garnish.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup (diced) cantaloupe
- 1 cup (diced) honeydew melon
- 0.25 cup (finely chopped) red onion
- 2 tablespoons (chopped) fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon honey
- 0.25 teaspoon red chili flakes
Instructions
Start by preparing the steak marinade. In a small bowl, mix olive oil, garlic powder, paprika, ground cumin, salt, and black pepper until well combined.
Pat the flank steak dry with paper towels, then rub the marinade evenly over both sides. Let the steak sit at room temperature for 15 minutes to absorb the flavors.
While the steak marinates, prepare the melon relish. In a medium bowl, combine diced cantaloupe, diced honeydew melon, chopped red onion, fresh cilantro, lime juice, honey, and red chili flakes. Gently toss to mix all the ingredients. Chill the relish in the refrigerator until ready to serve.
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
Place the marinated flank steak on the preheated grill. Cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
Remove the steak from the grill and let it rest on a cutting board for 5-7 minutes before slicing. This allows the juices to redistribute for a tender and flavorful steak.
Slice the steak thinly against the grain to ensure tenderness. Arrange the slices on a serving platter.
Spoon the chilled melon relish over the steak or serve it on the side. Enjoy your Flank Steak with Melon Relish!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 9.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
