Combine the sweetness of watermelon with a savory, grilled steak to send this salad to the top of your lunch rotation!
The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.
1 pound Certified Hereford Beef top sirloin steak steak
1/4 cup plus 2 tablespoons reduced-fat or regular balsamic vinaigrette, divided
1/2 cup chopped onion
1 to 2 teaspoons olive oil, divided
1 cup grape tomatoes
Salt and pepper
1 package (6 ounces) fresh baby spinach
1/4 cup shaved Parmesan cheese
6 watermelon wedges
1/4 cup sunflower seeds or toasted chopped walnuts (optional)
Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
Once cooked, carve steaks into slices. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.