Grilled Watermelon Steaks
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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.
Ingredients
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
Directions
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.