medium watermelon (about 2 pounds), cut into pieces
red onion, thinly sliced
torn fresh mint leaves
kosher salt and black pepper
tri-tip or sirloin steak, cut into 16 pieces (about 1 1/2 inches each)
red jalapeño peppers, cut into 1-inch-thick rings
lime, cut into wedges
- Heat grill to medium-high. Soak 8 wooden skewers for 10 minutes.
- Arrange the watermelon on a plate. Sprinkle with the onion, mint, and ¼ teaspoon each salt and pepper. Set aside.
- Thread the beef and jalapeños onto skewers and season with ½ teaspoon each salt and pepper. Grill, turning frequently, 6 to 8 minutes for medium-rare.
- Serve with the lime wedges and watermelon salad.