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Grilled Watermelon Steaks
Grilled Watermelon Steaks Photo: Liz Andrew/Styling: Erin McDowell

Grab your set of sharp knives: These grilled watermelon steaks are hefty, smoky and perfectly seasoned—just like a nice filet mignon (but completely vegetarian). We’ll never go back to boring old watermelon slices again.

RELATED: Watermelon Poke Bowls

4 servings

Watermelon Steaks

Eight 2-inch-thick watermelon wedges

2 tablespoons extra-virgin olive oil

¾ teaspoon garlic powder

½ teaspoon freshly ground black pepper

½ teaspoon chile powder

¼ teaspoon ground cumin

¼ teaspoon ground coriander

Flaky sea salt, such as Maldon

Arugula and Herb Salad

3 cups baby arugula

¼ cup basil leaves

¼ cup parsley leaves and tender stems

¼ cup mint leaves

⅓ cup extra-virgin olive oil

Juice of 1 lemon

Kosher salt

Freshly ground black pepper

3 tablespoons crumbled goat cheese

1. Make the Watermelon Steaks: Heat a grill or grill pan over high heat. Brush both sides of the watermelon wedges with the olive oil.

2. In a small bowl, combine the garlic powder, black pepper, chile powder, cumin and coriander. Season each watermelon wedge with the spice mix.

3. Grill each watermelon wedge until char marks appear, flipping once, about 3 minutes per side. Transfer to a plate and season with the flaky salt.

4. Make the Arugula and Herb Salad: In a large bowl, toss together the arugula, basil, parsley and mint. In a medium bowl, whisk together the olive oil and lemon juice; season with salt and pepper to taste. Toss the dressing and the goat cheese with the greens.

5. To serve, place 2 watermelon wedges on each plate and top with the salad.

Watermelon Steaks

235 calories

8g fat

44g carbs

4g protein

36g sugars

Arugula and Herb Salad

192 calories

20g fat

2g carbs

2g protein

1g sugars

 

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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