Grilled Watermelon Steak
Instructions:
- I know it sounds gimmicky, but grilled watermelon
treated like a vegetable with savory seasoning is delicious.
Most of the water cooks out of it, leaving behind a tasty
little “steak” with great texture. Plus, it looks terrific. You
can broil it too; just make sure the juices can drain free so
it doesn’t steam.
Serve this as part of any barbecue meal with grilled
meats, seafood, or vegetables and Beer-Glazed Black
Beans .
Other fruits or vegetables you can use: any melon, but
you’ll get smaller slices; and any winter squash.
- 1 small watermelon
- 1/4 cup extra virgin olive oil
- 1 tablespoon minced fresh rosemary leaves
- Salt and freshly ground black pepper
- Lemon wedges for serving
- Heat a charcoal or gas grill or a broiler to moderately high heat and put the rack about 4 inches from the heat source. Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 2-inch-thick slices, with the rind intact.
- Use a fork to remove as many seeds from the heart as you can without beating the flesh up too much.
- Mix the olive oil with the rosemary and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Serve with lemon wedges.