Lunch: Flank Steak with Melon Relish

Recipe by Gene Briggs Briggs takes iron-rich lean beef to another level by topping this steak with cantaloupe, one of the best sources of vitamin A, a nutrient that keeps your skin and eyes at their healthiest.

Ingredients

1 large cantaloupe, peeled, seeded and diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
3 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Instructions

Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.

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