BBQ Ribeye with Watermelon Feta Salad and Healthy Loaded Baked Potato

Ingredients

Steak

• 1 lb ribeye steak
• 1 tsp salt and black pepper

Watermelon Feta Salad

• 3 cups watermelon, cubed
• 0.5 cups feta cheese, crumbled
• 2 tbsp fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice

Healthy Loaded Potato

• 2 g russet potatoes
• 0.5 cups plain greek yogurt
• 1 tbsp fresh chives, chopped

Instructions

1. Preheat your grill to high heat.
2. Scrub the potatoes and poke them with a fork, then wrap in foil and bake at 400°F for 45-60 minutes until tender.
3. Season the ribeye generously with salt and pepper on both sides.
4. Grill the ribeye for 4-5 minutes per side for medium-rare, or until it reaches your desired internal temperature.
5. Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain.
6. Whisk together olive oil, lime juice, and honey in a small bowl for the salad dressing.
7. Combine cubed watermelon, crumbled feta, and fresh mint in a bowl, then toss gently with the dressing.
8. Slice the baked potatoes open and fluff the insides with a fork.
9. Top the potatoes with Greek yogurt, chopped chives, and a sprinkle of black pepper.
10. Serve the sliced steak alongside the salad and the loaded potato.

Notes

For the best steak, let it come to room temperature for 20 minutes before grilling. Use Greek yogurt instead of sour cream for a healthier, protein-packed potato topping.