This recipe pairs steak with a classic Italian combination of grilled melon and tomato.


For the Steak:

  • 2 (10 oz.) NY Strip Steaks
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Fresh Basil (chiffonade)
  • 1 Cup Pancetta (diced)
  • Salt and Pepper (to taste)

For the Sliced Tomato and Melon:

  • 1 Beefsteak Tomato (sliced into four even, thick slices)
  • ¼ Honeydew Melon (sliced into six ½-inch thick slices and Grilled)
  • ¼ c. Pancetta Fat (approx. amount leftover from the pancetta for the steak)
  • ½ c. White Balsamic Vinegar
  • 1 tbsp. Fresh Thyme (chopped)
  • Salt and Pepper (to taste)



1. In a sautée pan over medium heat, cook the diced pancetta until crisp and brown; reserve the fat. In a sauté pan or small pot, reduce the white balsamic vinegar by half and then add the pancetta fat and allow to simmer for one minute over low heat.

2. Assemble the grilled melon and sliced tomato by drizzling with the vinegar and pancetta fat sauce, fresh thyme, and seasoning.


3. Season steak with salt and pepper and place in stovetop pan over medium-high heat. Halfway through the cooking process add your olive oil and basil and continue cooking the steak. Once the steak is finished, top the steak with the cooked pancetta and serve.


Tip: When applying fresh herbs to your grilling item, wait to add them until halfway through the cooking process so they do not become bitter. Mix the herbs with olive oil so they are easier to apply.

Total prep/cooking time: 15 minutes

Serves: 2

Recommended Sides:

  • Sautéed Spinach
  • Grilled Zucchini