Looking for a new way to enjoy watermelon? I tried this recipe for Grilled Watermelon Steak, and I absolutely love it!! It’s very nice for summer, makes a great side dish, super refreshing. The tangy tomato salsa goes fabulously with the light sweetness of the watermelon. Don’t think of it as a regular steak, it won’t fill you up like that, but it is delicious and easy to make. Full recipe after the break.

INGREDIENTS

3 tomatoes
Water
Salt
Ice water
1 watermelon
Spanish olive oil
Chopped pistachios
3 tablespoons of Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
Micro greens (cilantro, mint, arugula)
Spanish extra-virgin olive oil
Maldon salt

DIRECTIONS

Cut the ends off the watermelon. Peel the green skin off along the white “frontier.” Cut four slices 2 inches thick from the peeled watermelon. Trim each slice so they form 2-by-4 inch “steaks.”

In a large pot over high heat, bring the water to a boil. Cut a small X in the bottom of each tomato. Drop the tomatoes into the boiling water for 20 seconds. Drain and submerge them in the ice water. Peel them and remove their seeds. Cut the flesh into 1/2-inch cubes. Toss the tomato cubes with the vinegar and olive oil and add salt to taste.

In a skillet over medium heat, heat a bit of the olive oil. Add the watermelon steak and cook for a few minutes on each side until it caramelizes around the edges. Repeat with each steak.

Place the steak on the plate. Top each with a bit of the tomato relish, the pistachios and the micro greens. Season with a little Maldon salt.

[Daytime Talk]