Watermelon Steak Juicy Summer (Printable)
Thick grilled watermelon steaks with balsamic glaze, smoked paprika, and fresh mint create a stunning plant-based summer dish.
# What you need:
→ Main
01 - 2 thick slices seedless watermelon, about 1 ½ inches thick
→ Marinade
02 - 1 tablespoon olive oil
03 - 1 tablespoon balsamic vinegar
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon sea salt
06 - Pinch of black pepper
07 - ½ teaspoon fresh lime juice
→ Garnish
08 - 2 teaspoons fresh mint leaves, chopped
09 - 1 teaspoon flaky sea salt
10 - 1 tablespoon crumbled vegan feta (optional)
# Directions:
01 - Pat the watermelon slices dry with paper towels to remove excess moisture before grilling.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, smoked paprika, sea salt, black pepper, and lime juice until well combined.
03 - Brush both sides of each watermelon steak with the marinade, ensuring an even coating across the surface.
04 - Preheat a grill or grill pan over medium-high heat until hot.
05 - Place the watermelon steaks on the grill and cook for about 3-4 minutes per side, until grill marks appear and the flesh is slightly caramelized but still firm.
06 - Transfer to serving plates. Sprinkle with chopped mint, flaky sea salt, and vegan feta if using. Serve immediately while warm.
# Expert Tips:
01 -
- It takes five minutes to throw together but looks like something from a fancy restaurant
- The combination of smoky, sweet, and salty hits every craving at once
02 -
- Watermelon releases a lot of moisture when grilled, so pat it dry twice if you want those nice charred lines
- Do not walk away from the grill, the sugar in watermelon can go from perfect to burned quickly
03 -
- Let the watermelon sit at room temperature for twenty minutes before grilling for more even cooking
- If your grill bars are wide apart, use a grill pan to keep smaller pieces from falling through