Grilled Beef Tenderloin and Watermelon Salad with Arugula
A refreshing summer salad that combines tender grilled beef tenderloin steaks seasoned with warm coriander and cumin spices alongside sweet grilled watermelon wedges. The contrast of savory spiced meat and caramelized fruit creates an unexpectedly harmonious flavor profile that's perfect for hot weather dining. Served over peppery arugula with cherry tomatoes, red onion, and tangy feta cheese, this salad offers a sophisticated twist on traditional barbecue fare. The brief grilling time for both components makes it an ideal choice for quick weeknight dinners or elegant outdoor entertaining when you want something lighter yet satisfying.
Ingredients
- 4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)sirloin or strip steaks1:1
slightly less tender but more affordable
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
- salt(optional)
- pepper(optional)
- 8 cups baby arugula or spinach leaves
- ¼ cup reduced-fat balsamic or Italian dressing
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ¼ cup reduced-fat feta cheese, crumbledgoat cheese or blue cheese1:1adds dairy
different tangy flavor profile
Instructions
- 1
Combine coriander and cumin and press evenly onto beef steaks
- 2
Place steaks in center of grid over medium ash-covered coals and arrange watermelon slices around steak
- 3
Grill steaks covered for 10 to 14 minutes for medium rare to medium doneness, turning occasionally
- 4
Grill watermelon for 2 to 4 minutes until grill marks form, turning once
- 5
Carve steaks into slices and cut each watermelon slice into 6 wedges
- 6
Season beef and watermelon with salt and pepper as desired
- 7
Combine arugula and dressing in large bowl and toss to coat
- 8
Divide arugula among four serving plates
- 9
Arrange beef and watermelon on salad and top evenly with tomatoes, onion and cheese
Tips
Let steaks rest at room temperature for 15-20 minutes before grilling for more even cooking throughout
Choose watermelon that's firm and not overly ripe to prevent it from falling apart on the grill
Slice steaks against the grain for maximum tenderness when serving
Good to Know
Refrigerate assembled salad for up to 2 days, though arugula may wilt slightly. Store grilled components separately for best texture.
Grill steaks and watermelon up to 4 hours ahead and refrigerate. Bring to room temperature before serving on fresh arugula.
Serve immediately after assembly while steak is still warm for best contrast of temperatures and textures.
Common Mistakes
Don't overcook watermelon or it will become mushy and fall apart
Avoid over-dressing the arugula which will cause it to wilt quickly
Substitutions
slightly less tender but more affordable
different tangy flavor profile
FAQ
Can I use a gas grill instead of charcoal?
Yes, preheat gas grill to medium heat and follow the same timing, adding 1-2 minutes to cooking time as noted in the recipe.
How long will leftover salad keep?
Assembled salad keeps 1-2 days refrigerated, but arugula may wilt. Store components separately for better texture and freshness.
Can I substitute a different cut of beef?
Yes, sirloin or strip steaks work well, though they may need 2-3 minutes longer cooking time depending on thickness.