Instructions

Cooking Sequence:

• Prepare steaks and begin to marinate (5 minutes)
• After marinating 30 minutes, prepare salad; preheat grill (55 minutes)
• Grill steaks; serve (15 minutes)

Tangy Citrus Steaks:

• Grate ginger; place in bowl with orange juice, honey, vinegar, salt, and pepper sauce. Whisk mixture until well blended. Trim any extra fat from edge of steaks, then cut lengthwise into 3 equal pieces; add to bag (wash hands). Pour orange juice mixture over steak and seal bag tightly; place in refrigerator for 1 hour (or overnight), turning occasionally, to marinate.
• Preheat grill (or grill pan). Remove steaks from bag (discard remaining marinade that has been in contact with raw meat); grill 6–8 minutes, turning to brown on all sides, or until steak is at least 145°F. Let stand 5 minutes. Slice diagonally into 1/2-inch thick slices.

Warm Watermelon and Bacon Salad:

• Cut shallot in half and slice. Cut watermelon into 1/2-inch cubes. Cut bacon into 1/4-inch pieces (wash hands).
• Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 7–8 minutes, stirring occasionally, or until crispy. Transfer bacon to paper towels to drain; leaving 4 tablespoons fat in pan. Stir in shallots and cook 1–2 minutes or until softened.
• Combine syrup, vinegar, and salt then add to pan. Increase to medium-high and stir in watermelon; cook 2–3 minutes or until watermelon is hot.
• Place spinach in large salad bowl and pour watermelon mixture over spinach; toss to lightly wilt. Crumble cheese over top; sprinkle with bacon and serve.