📝 About This Recipe
This sophisticated dish transforms humble summer fruit into a savory masterpiece through the magic of high-heat caramelization. By grilling thick-cut watermelon 'steaks,' the water evaporates, concentrating the sugars and creating a dense, meaty texture that mimics a rare tuna steak. Finished with a tangy balsamic glaze, salty feta, and a hint of lime, it’s a refreshing yet complex centerpiece that bridges the gap between sweet and savory.
🥗 Ingredients
The Steaks
- 1 large Seedless Watermelon (chilled, cut into 1.5-inch thick rectangular slabs)
- 3 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1/2 teaspoon Smoked Paprika (for a subtle grilled depth)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Glaze & Toppings
- 1/4 cup Balsamic Glaze (store-bought or homemade reduction)
- 1/2 cup Feta Cheese (crumbled, preferably sheep's milk)
- 1/4 cup Fresh Mint Leaves (chiffonade or torn)
- 4-5 large Fresh Basil Leaves (finely sliced)
- 2 cups Arugula (for a peppery bed)
- 1 whole Lime (cut into wedges)
- 2 tablespoons Toasted Pine Nuts (for added crunch)
👨🍳 Instructions
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1
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (about 400-450°F). Ensure the grates are very clean and lightly oiled to prevent sticking.
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2
Prepare the watermelon by cutting off the ends, then slicing it into uniform slabs about 1.5 inches thick. Trim away the green rind and white pith to create clean, rectangular 'steaks'.
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3
Pat each watermelon steak thoroughly dry with paper towels. Removing excess surface moisture is critical for achieving those beautiful charred grill marks rather than steaming the fruit.
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4
In a small bowl, whisk together the olive oil and smoked paprika.
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5
Lightly brush both sides of the watermelon steaks with the infused olive oil. Season one side generously with salt and freshly cracked black pepper.
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6
Place the steaks onto the hot grill grates with the seasoned side facing down. You should hear a distinct sizzle immediately.
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7
Grill undisturbed for 4-5 minutes. Resist the urge to move them; this allows the sugars to caramelize and the 'meat' of the fruit to compress.
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8
Before flipping, season the top side with a bit more salt and pepper. Use a wide spatula to carefully flip the steaks.
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9
Grill the second side for another 4-5 minutes until you see dark grill marks and the edges look slightly softened and translucent.
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10
Remove the steaks from the grill and transfer them to a platter. Let them rest for 2 minutes; they will release a little juice, which is perfectly fine.
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11
To assemble, place a handful of fresh arugula on each individual plate and top with a warm watermelon steak.
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12
Drizzle each steak generously with the balsamic glaze and a squeeze of fresh lime juice.
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13
Sprinkle with the crumbled feta, toasted pine nuts, and the fresh herb mixture (mint and basil).
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14
Serve immediately while the watermelon is warm and the toppings are cool and fresh.
💡 Chef's Tips
Choose a seedless watermelon that feels heavy for its size, indicating it is juicy and dense. Do not slice the steaks too thin; anything less than an inch will fall apart on the grill. If you don't have balsamic glaze, simmer 1/2 cup of balsamic vinegar with 1 tablespoon of honey until reduced by half. For an extra kick, add a pinch of chili flakes or Tajín seasoning to the olive oil rub. Ensure your grill is screaming hot before adding the fruit to get defined marks without overcooking the interior.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé or a Sauvignon Blanc to complement the acidity. Serve alongside grilled halloumi cheese for a more substantial vegetarian meal. Works beautifully as a side dish for grilled lamb chops or honey-glazed chicken. Offer a side of crusty grilled sourdough bread to soak up the balsamic and watermelon juices. A refreshing Cucumber-Lime Agua Fresca makes for a perfect non-alcoholic pairing.