The three-pepper spice rub gives the steak wonderful complexity.
5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed and halved lengthwise
8 green onions, roots trimmed
2 cups finely chopped fresh watermelon
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 serrano chile, seeded and chopped
8 (6-inch) corn tortillas
2 ounces feta cheese, crumbled (about 1/2 cup)
How to Make It
Preheat grill to medium-high heat.
Combine 1/2 teaspoon salt, black pepper, white pepper, and red pepper in a small bowl. Score steak with a sharp knife in a diamond pattern on both sides (1/4 inch deep). Lightly coat steak with cooking spray; sprinkle steak evenly with pepper mixture. Arrange steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak across the grain into thin slices.
Arrange green onions on grill rack coated with cooking spray; grill 3 minutes or until slightly charred and tender.
Combine watermelon, mint, juice, oil, chile, and remaining 1/8 teaspoon salt in a medium bowl.
Place tortillas on grill rack coated with cooking spray; grill 1 minute on each side or until lightly charred. Arrange onions down the center of each tortilla; divide steak, salsa, and cheese evenly among tortillas.
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This recipe has really good flavors, especially the watermelon salsa. However, this is very difficult to eat as instructed: the corn tortillas fall apart due to the liquid of the watermelon (I drained as much liquid as I could before serving), the chewiness of the steak, and the difficulty of biting through the grilled green onions. With some tweaking, this will make a very good dish!
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