Who knew steak and watermelon could be so perfect.

Scale

1/2 cup dry red wine

2 tablespoons honey

1 teaspoon Worcestershire sauce

½ cup blue cheese dressing

4 (1-inch thick) ribeye steaks

kosher salt

freshly ground black pepper

1/2 small, seedless watermelon, rind removed, cut into thick wedges

¼ cup crumbled blue cheese

2 green onions, thinly sliced on bias

8 fresh mint or basil leaves, thinly sliced plus additional sprigs for garnish

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Heat grill to high.
In small saucepan, over high heat, combine, wine, honey and Worcestershire sauce. Bring sauce mixture to a boil, reduce heat and simmer until reduced to a syrupy consistency; set aside.
Season steaks on both sides with a generous amount of salt and pepper. Place steaks on hot, lightly greased grill rack. Grill 2 to 3 minutes per side creating well-browned grill marks. Reduce heat to medium. Grill steaks, 3 to 4 minutes more or until medium-rare (125 degrees on an instant read thermometer). Transfer steaks to plate; cover with foil and let rest 5 to 10 minutes.
Meanwhile, season watermelon with salt and pepper; place on lightly greased grill rack for 2 minutes per side or until charred grill marks begin to form.
Arrange steaks and watermelon on serving plates.
Drizzle dressing over watermelon.
Drizzle wine sauce over steaks.
Sprinkle with green onions, herbs and blue cheese.
Garnish with fresh herb sprigs.

Keywords: beef, steak, ribeye, watermelon salad, blue cheese, sauce, summer dinner, wedge salad