Sweet watermelon, briny Kalamata olives, and savory grilled steak come together in this fresh summer salad.
INGREDIENTS
1 lb flank steak
1 bag fresh spinach greens
1/2 c feta, crumbled
1/2 jar Divina Pitted Kalamata Olives
2 c watermelon, cut into chunks
3 tsp red onion, diced
1/2 c croutons, store-bought or homemade
Balsamic glaze, for drizzling
Salt and pepper, to taste
INSTRUCTIONS
- Season the flank steak with salt and pepper. Preheat a grill or cast-iron skillet over high heat. Cook the steak for 3 to 5 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- Arrange the spinach and watermelon on a serving platter or individual plates. Top with the feta, Kalamata olives, croutons, and red onion.
- Layer the sliced steak over the salad and drizzle with balsamic glaze before serving.
