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1
For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl.
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2
Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight.
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3
For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved.
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4
Whisk in the oil and season with salt and pepper.
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5
Add the tomatoes, watermelon and mint and toss with the vinaigrette.
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6
For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F. Put the flour in a medium bowl.
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7
Drain the onion rings completely, and then toss in the flour to coat.
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8
Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes.
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9
Drain on a paper towel, and then season lightly with salt and pepper.
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10
To cook the flank steak, preheat a grill to medium-high heat.
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11
Remove the steak from the marinade, draining off any excess.
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12
(Removal of excess marinade will prevent flaming or charring of the steak during cooking.)
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13
Grill over high heat until medium rare, 8 to 9 minutes per side.
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14
Allow the steak to rest before slicing against the grain into thin slices.
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15
Shingle some sliced steak on each plate.
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16
Spoon the watermelon salad on top.
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17
Garnish with onion rings and cilantro sprigs.
