Cattle Corner: Grilled Steak and Watermelon Salad

Putting up the barbed wire drift fence in 2005 on Fox Mountain west of Eagle Lake in Lassen County was a job each spring, and taking it down before the snow in the fall, for Bill and Jean Barton, their family and friends. Then the cattle could be shipped to the mountains for summer grazing on Fruit Growers, Sierra Pacific and U.S. Forest Service lands. Jenny McCluskey was putting the wire between two staples.


Grilled Steak and Watermelon Salad is from Grill to Perfection,

Makes 4 servings.

Total recipe time: 30 minutes.


ν 4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)

ν 1 teaspoon ground coriander

ν 1 teaspoon ground cumin

ν 2 slices seedless baby watermelon, 1 inch thick (about pound each)

ν Salt and pepper

ν 8 cups baby arugula or spinach leaves

ν 1/4 cup reduced-fat balsamic or Italian dressing

ν 1 cup halved cherry tomatoes

ν 1/2 cup thinly sliced red onion

ν 1/4 cup crumbled reduced-fat feta cheese


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 (145’F) to medium (160’F) doneness, turning occasionally. 

3. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.

4. 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 large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.

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