Tangy Citrus Steaks With Warm Watermelon & Bacon Salad

Step 1: Grate ginger; place in bowl with orange juice, honey, vinegar, salt, and pepper sauce. Whisk mixture until well blended.

Step 2: Trim any extra fat from edge of steaks, then cut lengthwise into 3 equal pieces; add to bag (wash hands).

Step 3: Pour orange juice mixture over steak and seal bag tightly; place in refrigerator for 1 hour (or overnight), turning occasionally, to marinate.

Step 4: Preheat grill (or grill pan). Remove steaks from bag (discard remaining marinade that has been in contact with raw meat); grill 6–8 minutes, turning to brown on all sides, or until steak is at least 145°F. Let stand 5 minutes. Slice diagonally into 1/2-inch thick slices.

SALAD:

Step 5: Cut shallot in half and slice. Cut watermelon into 1/2-inch cubes. Cut bacon into 1/4-inch pieces.

Step 6: Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 7–8 minutes, stirring occasionally, or until crispy. Transfer bacon to paper towels to drain; leaving 4 tablespoons fat in pan.

Step 7: Stir in shallots and cook 1–2 minutes or until softened.

Step 8: Combine syrup, vinegar, and salt then add to pan. Increase to medium-high and stir in watermelon; cook 2–3 minutes or until watermelon is hot.

Step 9: Place spinach in large salad bowl and pour watermelon mixture over spinach; toss to lightly wilt. Crumble cheese over top; sprinkle with bacon and serve immediately alongside the steak.