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Melon and Steak with Smoked Paprika Dressing

Quentin Bacon
Yield Makes 4 servings (serving size: 2 1/2 ounces steak, plus salad and 1 tablespoon dressing)
Prep: 8 minutes; Cook: 7 minutes; Total time: 15 minutes.

Ingredients

  • 3/4 pound boneless sirloin steak, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium red onion, cut crosswise into 1/2-inch-thick rings
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper
  • 1/2 cantaloupe, peeled, seeded, and cut lengthwise into 1/4-inch-thick wedges
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint

Nutrition Information

  • calories 181
  • fat 7 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 15 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 37 mg
  • iron 2 mg
  • sodium 117 mg
  • calcium 25 mg

How to Make It

  1. Preheat a lightly oiled grill pan over medium-high heat. Sprinkle steak with salt and pepper; grill with onion, turning onion after about 4 minutes and steak after 7 minutes, until meat is medium-rare or to desired degree of doneness. Transfer meat and onion to a cutting board; let rest 5 minutes before slicing steak.

  2. In a small bowl, combine honey, lime, olive oil, smoked paprika, and crushed red pepper; stir with a whisk. Set dressing aside.

  3. Slice steak; arrange on platter with cantaloupe, onions, cilantro, and mint; drizzle with dressing.