Briggs takes iron-rich lean beef to another level by topping this steak with cantaloupe, one of the best sources of vitamin A, a nutrient that keeps your skin and eyes at their healthiest.
Ingredients: 1/2 teaspoon freshly ground black pepper,1 large cantaloupe, peeled, seeded and diced,3 pounds flank steaks,1/2 cup fresh mint, chopped,2 tablespoon extra-virgin olive oil,1 cup Italian parsley, chopped,1 medium red onion, diced,2 teaspoon sea salt,2 tablespoon white balsamic (or cider) vinegar
Instructions: Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.