Grilled Steak and Watermelon Salad (Sunday)

Makes 4 servings

1 teaspoon ground coriander 1 teaspoon ground cumin

4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)

2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)

Coarse salt and pepper to taste 8 cups baby arugula or spinach leaves

¼ cup reduced-fat balsamic or Italian dressing

1 cup halved cherry tomatoes

½ cup thinly sliced red onion

¼ cup crumbled reduced-fat feta cheese

Prep time: 15 minutes. Cooking time: 13 to 16 minutes for steak; 2 to 4 minutes for watermelon.

Combine coriander and cumin; press evenly onto steaks.

Place steaks in center of grill over medium-hot, 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 degrees) to medium (160 degrees) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.

Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired.

Combine arugula and dressing in a large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese, and serve.

Per serving: 233 calories, 18g carbohydrate, 25g protein, 8g fat (3g saturated), 63mg cholesterol, 369mg sodium, 2g fiber. Calories from fat: 30%.