How To Make A Watermelon Steak (Stove or Grilled)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 steaks
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Calories
55 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, American
How To Make A Watermelon Steak (Stove or Grilled)
Description
How To Make A Watermelon Steak prepares thick 1½-inch rectangular slices of seedless watermelon seasoned with olive oil, liquid smoke, minced garlic, salt, and pepper. The steaks are dried to reduce excess moisture before cooking, which helps achieve better texture.
The steaks cook over low to medium heat in a greased pan, developing light browning and softening while preserving a moist, juicy center. Alternatively, after partial cooking, they can be finished on a hot grill to add char marks and a subtle smoky flavor. The steak’s taste combines the watermelon’s natural sweetness with the smoky and savory seasoning.
Serving watermelon steaks warm with a balsamic vinegar reduction adds acidity and sweetness. Crumbled feta cheese provides a salty, creamy contrast, and chopped fresh mint leaves give a bright herbal note. This dish can be used as a vegetarian main, side dish, or novelty item showcasing watermelon cooked beyond its usual raw consumption.
Cooked watermelon steaks keep in the fridge for several days. The method allows preparation ahead by slicing the watermelon a couple days before cooking and applying oil just before cooking.
Ingredients
- ½ watermelon large, seedless
- 2 Tbsp olive oil 30 mL
- ½ tsp liquid smoke
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- Balsamic reduction garnish, crumbled feta cheese, chopped mint
- feta cheese
- fresh mint
Instructions
- Cut: Cut the watermelon in half lengthwise. Place flat side down, and cut 1 ½ inch wide slices. Cut the largest rectangle possible from each of these slices. You should be able to get about 6 steaks from ½ of a watermelon.
- Dry: Pat each of the steaks dry with paper towels. If you have time, place them in the refrigerator uncovered for 1 to 2 hours to dry out excess moisture. Give them a final pat right before preparing.
- Flavor: Whisk together oil, liquid smoke, garlic, salt, and pepper. Liberally brush on both sides of watermelon steaks.
- Saute: Lightly grease a large saute pan over low/medium. Gently slide each steak in, cooking for about 5 minutes on each side. Increase heat to medium-high and continue to cook each side for one minute until lightly browned.
- Serve: Serve warm, topped with balsamic reduction*, feta, and mint.
Notes
- To make the balsamic reduction, simmer balsamic vinegar until syrupy, about half the original volume.
- You can finish partially cooked watermelon steaks on a hot grill to add char marks without browning on the stove.
- Store cooked watermelon steaks in an airtight container in the refrigerator for 2 to 3 days.
- You can cut the watermelon steaks up to two days before cooking; brush with oil right before cooking for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6steaks
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 1steak (no toppings) | |
| Calories | 55kcal | 3% |
| Carbohydrates | 3.8g | 1% |
| Protein | 0.2g | 0% |
| Fat | 4.7g | 7% |
| Saturated Fat | 0.7g | 4% |
| Cholesterol | 0mg | 0% |
| Sodium | 97mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 3.3g | 7% |
| Calcium | 5mg | 1% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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