Grilled Flank Steak with Spicy Pepper and Watermelon Salad

INGREDIENTS:

• 1 1/2 Tablespoon Lime Juice
• 1/4 Cup, Plus 1 Tablespoon Olive Oil, Divided
  
• 2 Garlic Cloves, Pressed
• 1 Teaspoon Hot Chili Paste
• 1/2 Teaspoon Fresh Grated Ginger, Divided
  
• 1 3/4 Teaspoon Honey
• 1- 1 1/2 Pound Flank Steak
• 1/4 Cup Sriracha Sauce
• 3 Tablespoons Rice Vinegar
• 4 Bell Peppers, Cut into 1/2" Squares, Assorted in Colors
• 2 Tablespoons Jalapeno Chile, Minced
• 2 Cups Seedless Watermelon in 1/2" Cubes

DIRECTIONS:

• This recipe requires a lot of marinating time. Please fully read instructions before beginning.
  
• Whisk lime juice, 1 tablespoon olive oil, garlic, hot chili paste, ginger and 1/2 teaspoon honey in a 13 x 9 baking dish.
• Add steak and turn to coat.
• Cover and marinate at room temperature for 2 hours (or cover and chill for at least 4 hours or up to 1 day), turning occasionally.
• Whisk sriracha, remaining olive oil, rice vinegar, remaining honey and season with salt and pepper.
• Place peppers and chiles in a bowl, toss with 6 tablespoons of sriracha dressing and marinate for 2 hours at room temperature.
• Prepare barbecue to high heat.
• Grill steak to desired doneness, about 4 minutes per side for medium rare.
• Transfer to cutting board and let sit for 10 minutes.
• Toss watermelon into pepper salad.
• Plate steak and salad and drizzle with sriracha dressing.

This recipe is for the those that love spicy foods. The crisp, crunchy texture and slight cooling affect of the salad plays well with delectable, spicy hot steak marinade. It's never too late to light the grill!...
Enjoy.

This recipe is from Bon Appéti.