Ingredients

1 pound Certified Hereford Beef top sirloin steak steak

1/4 cup plus 2 tablespoons reduced-fat or regular balsamic vinaigrette, divided

1/2 cup chopped onion

1 to 2 teaspoons olive oil, divided

1 cup grape tomatoes

Salt and pepper

1 package (6 ounces) fresh baby spinach

1/4 cup shaved Parmesan cheese

6 watermelon wedges

1/4 cup sunflower seeds or toasted chopped walnuts (optional)

Instructions

• Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
• Once cooked, carve steaks into slices.  Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.

Source: American Hereford Association