This watermelon steak recipe calls for roasted blocks of watermelon which nets a surprising ahi tuna steak like consistency. However, the flavor is a mixture of concentrated sweetness balanced against savory notes from the seasonings and balsamic vinegar.
My son Jameson gets partial credit for this delicious savory watermelon steak salad recipe. Since he was 6 years old for breakfast/dessert he has been making a simple “cooked” grapefruit dish, which consists of baking or microwaving a grapefruit half and eating with a spoon.
I basically started with the heated grapefruit concept for watermelon and tweaked the recipe over the years. I experimented with different spice rubs, vinegars and toppings. For this version I used sea salt, coarse ground black pepper, and balsamic vinegar to season.
A roasted watermelon has the appearance and somewhat texture of a tuna steak. The high heat helps to concentrate the natural sweetness of the melon. With a nod to steakhouses, I added a pistachio and black pepper crust. Jameson and I agree that watermelon steak is our favorite to enjoy watermelon.
If you’re looking for a different yet simple and tasty way to enjoy watermelon this 4th of July, try this. We be getting down to this in the Brown household.
Dope beats. Enjoy this creative, tasty watermelon steak recipe.
Watermelon Steak Salad
- 1 small watermelon
- 1 tsp course ground black pepper
- 1 tsp sea salt
- 1/2 tbsp balsamic vinegar
- 2 oz crushed pistachio nuts shells removed
Preheat oven to 400 degrees
Carve watermelon (rinds removed) into 4 rectangular pieces. Each should be about 1/2 in thickness.
Line baking sheet with foil and grease with oil spray. Place all 4 watermelon pieces on the baking sheet with ample room between each. Season with salt, pepper and splash of the vinegar.
Add another sheet of foil on top of the melons and roast for about 30 minutes.
While the melon is roasting, place pistachios in a plastic ziplock bag and using a mallet or any other blunt tool to crush the pistachios into small pieces.
Remove the melon from the oven and top each with the pistachio crust. For additional flavor feel free to add more black pepper to the crust.
Bake uncovered for another 10 minutes.
I've made this recipe without the pistachios before and its just as tasty so if pistachios aren't readily available or just not your thing go without or substitute other nuts for a crunchy texture.