Frank McClelland's Kep’s Free-For-All Summer Salad
4 servings

1 small watermelon, cut into one-inch cubes (about 2 cups)
1 large red onion, halved
1/2 pound skirt steak
3 ounces sake (sweet and a brand that requires chilling for serving)
1 bunch baby arugula, washed
3 ounces fresh goat cheese, crumbled
2 1/2 teaspoons freshly cracked black pepper
6 teaspoons canola oil
1 tablespoon rice wine vinegar
3 teaspoons light soy
1 teaspoon honey
Sea salt
Sel de la Terre baguette, for serving
 

1. Preheat grill
2. Soak watermelon cubes in 2 ounces sake for 1 hour, tossing every 20 minutes
3. Toss onion with 1 teaspoon canola oil, salt, and 1/2 teaspoon black pepper
4. Place onion in a foil pouch
5. Put pouch on low heat point of the grill and place cover on grill
6. Grill for 35 minutes or until tender and soft
7. Remove onion from grill and set aside for later use
8. Soak skirt steak in 1 teaspoon light soy, honey and 1 ounce sake for 15 minutes in a bowl
9. Remove steak from bowl and sprinkle 1 teaspoon black pepper and sea salt on each side of steak
10. Drizzle 1 teaspoon canola oil on each side and place steak on hot part of the grill
11. Cook for 2 minutes on each side for rare, cook longer on each side for preferred doneness
12. Remove steak from grill and set aside for 15 minutes
13. Slice steak thinly with a slicing knife
14. Place watermelon sake marinade juice, remaining oil, light soy, vinegar, salt, and black pepper in a large bowl and whisk together lightly
15. Put arugula bunch into bowl and toss with vinaigrette
16. Place slices of steak into bowl
17. Peel skins from onion halves, slice and place into bowl along with any residual juices left over from the slow grill roasting
18. Sprinkle goat cheese evenly over onions and beef
19. Put watermelon cubes into bowl
20. Toss everything together until evenly distributed
21. Serve immediately with slices of Sel de la Terre baguette