I love the combination of fresh, sweet honeydew salsa and rich steak, but the salsa is also great over fish or served with guacamole and chips. The beef marinade is mostly green stuff from the garden, so it’s a lovely way to use up an excess of basil and scallions.
Serves 4 to 6
For the salsa:
- 1 small honeydew melon, peeled, seeded, and cut into ½-inch cubes
- 1 jalapeño pepper, seeded and finely chopped
- Juice of 1 lime
- ¼ cup cilantro, chopped
- ½ teaspoon kosher salt
- ¼ cup red onion, finely chopped
For the steak:
- 1 cup basil
- 3 scallions, roughly chopped
- 2 garlic cloves, peeled and cut in half
- 1 teaspoon kosher salt
- Juice from ½ a lime
- ¼ cup olive oil
- 1 ½ pounds skirt steak
1. Using a blender or food processor, combine the basil, scallions, garlic, salt, and lime juice. Blend until smooth. Transfer the mixture to a shallow baking dish and pour in the oil. Stir.
2. Pat the steak dry and lay it in the marinade, taking care to evenly distribute the mixture over the meat. Place the steak in the fridge for at least 30 minutes or overnight.
3. Make the salsa while the steak marinates. Stir together the diced melon, jalapeño, lime juice and zest, cilantro, salt, and red onion. Add more lime, salt, or cilantro to taste.
5. To make the steak, heat the grill to medium-high and remove the steak from the marinade. Pat it dry. Grill the skirt steak for 5 to 7 minutes per side. Let it rest on a cutting board for 5 minutes.
6. When ready to serve, slice the skirt steak against the grain and place it on a platter. Spoon honeydew salsa over the top.
This recipe was originally published along with the article The Honeydew List.
