Steak, Kalamata, and Watermelon Salad

  • 1 lb flank steak
  • 5 oz fresh spinach greens
  • 1/2 cup Feta, crumbled
  • 1/2 cup Divina Pitted Kalamata Olives
  • 2 cups watermelon, cut into chunks
  • 1 tbsp red onion, diced
  • 1/2 cup croutons
  • balsamic glaze for drizzling
  1. Preheat grill or cast-iron pan on high heat. Grill steak 3–5 minutes on each side, to medium-rare doneness. Season with salt and pepper.
  2. Remove steak from grill or pan and let rest for 5 minutes. Thinly slice steak against the grain.
  3. Plate steak, spinach and watermelon. Top spinach and watermelon with Feta, Kalamatas, croutons and red onion. Drizzle balsamic glaze over entire plate. Serve and enjoy!