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Watermelon-Arugula Salad with Strip Steak



Adapted from Hy-Vee "seasons" recipe


  • 4 (12 oz each) New York strip steaks, 1" thick, trimmed
  • 8 C bite-size chunks watermelon (about 1/2 medium watermelon)
  • 1/3 C sliced red onion
  • 3 C arugula
  • 1/2 C bleu cheese crumbles
  • 1/4 C fresh mint leaves, chopped
  • 1 T + 2 T of The Olive Bin's Rosemary Olive Oil (Fused)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 T of The Olive Bin's A-Premium Balsamic Vinegar
  • 1 T of The Olive Bin's Honey Ginger Balsamic Vinegar


  1. Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400 degrees F.
  2. In large bowl, toss together watermelon, red onion, arugula, bleu cheese, and mint. Cover and chill until serving time.
  3. Brush steaks with 1 T Rosemary olive oil; generously sprinkle both sides of each steak with salt and pepper. Heat an oven-safe grill pan or skillet over medium-high heat. Add steaks to pan; cook for 4 minutes or until grill marks appear on both sides, turning once. Place grill pan in oven. Roast for 10 minutes for medium-rare (145 degrees F) or 12 to 13 minutes for medium (160 degrees F). Let steaks rest for 5 minutes.
  4. In small bowl, whisk together balsamic vinegars and remaining 2 T of Rosemary olive oil. Toss salad with dressing; serve steak over salad.


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