Steak with watermelon, couscous and feta salad

Brighten your dinner with this watermelon and feta combo

Serves

3 - 4

Prep Time

10 mins

Cook Time

20 mins

Who said salad has to behave? Tender, smoky steak, cheeky cubes of sun-ripened watermelon, and naughty crumbles of feta get together, toss in a sassy drizzle of balsamic and a sprinkle of fresh mint, and boom, you’ve got a summer salad that’s you'll make on repeat. Each bite is a delicious contradiction: sweet, salty, juicy, and utterly unashamed. This steak salad with watermelon and feta is perfect for summer lunches, dinner parties, or any time you want a salad that winks at you and says, “Go on, have another forkful.” Flirty, fun, and full of flavour, this salad proves that healthy eating can also be irresistible.

Livi Kitson-Clark

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Ingredients

500g Quality Mark beef skirt steak
¼ cup olive oil
¼ cup balsamic vinegar
2 tsp garlic
minced
a pinch of salt and pepper

For the salad

1 cup Israeli couscous
1 Tbsp extra virgin olive oil
2 cups watermelon
cubed
1 cup cucumber
sliced
handful fresh mint
chopped
2 cups baby spinach
chopped
¼ cup feta
cubed
¼ cup walnuts
toasted
balsamic glazei

Method

Combine olive oil, balsamic vinegar, garlic, salt and pepper in a shallow dish and marinate steak for 1-2 hours in the fridge, turning over once or twice.

Cook couscous according to packet instructions. Set aside and fluff with a fork.

Bring the steak to room temperature and cut into 2 pieces. Heat barbecue to high and grill for about 3-4 minutes each side. Rest for at least 5 minutes then cut into thin slices against the grain.

Assemble salad ingredients in a large bowl and toss with the couscous. Serve with sliced steak and balsamic glaze.