Butcher’s Secret Steak and Watermelon Salad

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Butcher's Secret Steak & Watermelon Salad

Author: Lizzy Sirgey

I was buying a beautiful rib eye steak at Fresh Market a few years ago and the butcher gave me advice on how to cook it - I haven’t looked back since. 

Today I am sharing that secret with you, as well as the most delicious hydrating salad that goes perfectly on the side. 

Ingredients

• A rib eye steak
• Avocado oil
• Salt
• 3 cups watermelon, chopped
• 2 avocados, cubed
• 4 scallions, thinly sliced,
• A handful of cilantro, chopped fine-9ish
• 1 tsp salt
• 1ish tbsp honey
• The juice of 1 lime

Instructions

1. Remove your steak from the fridge about 30 minutes before you are ready to cook.
2. Preheat oven to 500 degrees.
3. Dab your steak lightly with a paper towel to dry. Rub with a little bit of avocado oil on each side and season generously with kosher salt.
4. Place on a baking sheet and cook on the middle rack - aiming for 20 minutes per pound. DO NOT OPEN THE OVEN!
5. While the steak cooks, make your salad.
6. Combine the watermelon, avocado scallions and cilantro in a medium size bowl. Drizzle with the honey, sprinkle with the old and squeeze the lime over. Toss to combine.
7. When the steak is done, remove from the oven an immediately transfer to a cutting board. Let sit for 10 minutes.
8. To serve, slice your steak and serve with the salad on the side.