Categories: Meals
Ingredients
- 1/2 cup ketchup
- 3 chipotle peppers in adobo sauce, seeded, plus 3 tbsp. sauce
- 3/4 tsp light brown sugar
- 1 tbsp. plus 1/2 tsp red wine vinegar
- 1 1/2 lb. skirt steak
- 6 cups baby arugula
- 1 1/2 cups of seedless watermelon cubes
- 1/2 cup thinly sliced red onion
- 2 tbsp. olive oil
Directions
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In a blender, puree the ketchup, chipotles, adobo sauce, brown sugar, and 3 tbsp. water until smooth. Transfer the sauce to a small saucepan and bring to a gentle simmer over low heat. Cook the sauce until slightly thickened, 4-5 minutes. Stir in 1/2 tsp vinegar. Remove from heat and cover to keep warm.
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Heat a grill to medium-high. Season the steak with salt and pepper; grill until charred in spots, 2 to 3 minutes. Turn the steak and brush with 3 tbsp. of the sauce. Continue grilling the steak to desired doneness, 2 to 3 minutes more for medium-rare.
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Transfer the steak to a cutting board, sauce-side down, and brush the top generously with about 3 tbsp. of the sauce. Let rest for 5 minutes.
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Meanwhile, in a large bowl, toss the arugula, watermelon, onion, oil and the remaining 1 tbsp. vinegar. Season the salad.
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Slice the steak against the grain and divide among plates. Brush the steak with the remaining sauce. Serve with the salad.