We’ve previously recommended cauliflower steaks and grilled cabbage steaks. Today’s “field meat” steaks are made with watermelon. The sweet fruit is grilled with savory seasonings to create a special first course.
Seedless watermelon is cut into thick “steaks”; marinated in a mixture of white balsamic vinegar, lemon juice and rosemary; and topped with a walnut gremolata.
What’s gremolata? It’s a lively, fresh-chopped condiment that typically includes parsley and/or other green herbs, plus lemon zest and garlic. It’s the traditional accompaniment to osso bucco, braised veal shank; but it’s a tasty accent to many dishes. Bonus: Because it’s so flavorful, you can cut back on salt.
Here’s more about gremolata, including the classic gremolata recipe.
Prep time is 10 minutes, cook time is 8 minutes. Some people like to cut the watermelon into rectangles, in line with the steak theme. You also can cut the grilled watermelon into bite-size squares and serve them as hors d’oeuvres.
Ingredients For 8 Servings
1. CUT four 1-inch-thick, half-moon slices of watermelon. Reserve any remaining watermelon for another use.
2. MIX the vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling over the grilled watermelon. Place the watermelon steaks in glass dish and add the rest of the marinade. Refrigerate for 20 minutes, turning the watermelon halfway through. Meanwhile…
3. MAKE the walnut gremolata: Mix the walnuts, parsley and lemon peel in a small bowl and set aside. Remove the steaks from the marinade, reserving the leftover marinade for basting the watermelon during grilling.
4. GRILL the steaks over high heat for 2 to 4 minutes per side or until grill marks appear, brushing with the leftover marinade after the 2-minute mark.
5. SERVE: Cut the watermelon steaks in half. Drizzle with the reserved marinade. Sprinkle with the gremolata.
We turned to the National Watermelon Board to learn that:
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