Ingredients:
- 4 beef Tenderloin Steaks, cut 2.5cm thick (about 113g to 141g each)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 slices seedless baby watermelon, 2.5cm thick (about 0.5kg each)
- Salt and pepper
- 8 cups baby arugula or spinach leaves
- ¼ cup reduced-fat balsamic or Italian dressing
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced red onion
- ¼ cup crumbled reduced-fat feta cheese
Preparation:
1. Combine coriander and cumin; press evenly onto beef steaks.
2. Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (163°C) to medium (71°C) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
3. Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.