Description
Craving a fresh, bold dish that’s perfect for summer grilling? These Grilled Watermelon Steaks are your ideal choice! Featuring thick watermelon wedges charred to perfection with a smoky spice blend, paired with a vibrant arugula and herb salad topped with creamy goat cheese, this dish offers a surprising mix of sweet, savory, and tangy flavors
Ingredients
Watermelon Steaks
- Watermelon Wedges (Eight 2-inch-thick): Provide a juicy, steak-like base.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances grilling and adds richness.
- Garlic Powder (¾ tsp): Adds savory depth.
- Black Pepper (½ tsp, freshly ground): Brings subtle heat.
- Chile Powder (½ tsp): Adds smoky spice.
- Ground Cumin (¼ tsp): Provides earthy warmth.
- Ground Coriander (¼ tsp): Offers citrusy notes.
- Flaky Sea Salt (e.g., Maldon, to taste): Enhances flavor with a crunchy finish.
Arugula and Herb Salad
- Baby Arugula (3 cups): Delivers peppery, fresh greens.
- Basil Leaves (¼ cup): Add sweet, herbaceous notes.
- Parsley Leaves and Tender Stems (¼ cup): Provide fresh, earthy flavor.
- Mint Leaves (¼ cup): Bring cool, refreshing brightness.
- Extra-Virgin Olive Oil (⅓ cup): Creates a rich dressing base.
- Lemon Juice (from 1 lemon): Adds tangy, zesty flavor.
- Kosher Salt (to taste): Seasons the salad.
- Black Pepper (to taste): Enhances flavor.
- Crumbled Goat Cheese (3 Tbsp): Adds creamy, tangy richness.
Substitutions and Variations
- Watermelon: Swap with thick pineapple slices or firm cantaloupe wedges for a different fruit base.
- Chile Powder: Replace with smoked paprika for milder flavor or cayenne for extra heat.
- Goat Cheese: Substitute with feta, cotija, or dairy-free cheese for vegan.
- Arugula: Use baby spinach, mixed greens, or watercress for a different green base.
- Herbs: Swap basil, parsley, or mint with cilantro or dill for varied flavor.
- Lemon Juice: Use lime juice or red wine vinegar for a different tangy note.
- Keto Adjustment: Reduce watermelon to four 1-inch wedges, use full-fat goat cheese, and limit dressing to 2 Tbsp olive oil (~5g net carbs per serving).
- Spicy Version: Increase chile powder to 1 tsp or add a pinch of red pepper flakes to the spice mix.
- Vegan Version: Omit goat cheese or use dairy-free cheese; ensure all ingredients are vegan-friendly.
- Add-Ins: Include ½ cup sliced cucumber, radishes, or avocado in the salad for extra crunch.
Instructions
Step 1: Prepare the Grill
- Heat a grill or grill pan over high heat.
Tip: Ensure the grill is very hot for clear char marks; clean grates well to prevent sticking.
Step 2: Prep the Watermelon
- Brush both sides of eight 2-inch-thick watermelon wedges with 2 Tbsp extra-virgin olive oil.
- In a small bowl, combine ¾ tsp garlic powder, ½ tsp black pepper, ½ tsp chile powder, ¼ tsp ground cumin, and ¼ tsp ground coriander.
- Season each watermelon wedge evenly with the spice mix.
Tip: Cut watermelon wedges uniformly for even grilling; pat dry before brushing with oil to avoid excess moisture.
Step 3: Grill the Watermelon
- Grill the watermelon wedges for about 3 minutes per side, flipping once, until char marks appear.
- Transfer to a plate and season with flaky sea salt to taste.
Tip: Don’t overcook to maintain watermelon’s juiciness; use tongs to flip gently.
Step 4: Make the Arugula and Herb Salad
- In a large bowl, toss together 3 cups baby arugula, ¼ cup basil leaves, ¼ cup parsley leaves and tender stems, and ¼ cup mint leaves.
- In a medium bowl, whisk together ⅓ cup extra-virgin olive oil and juice of 1 lemon. Season with kosher salt and black pepper to taste.
- Toss the dressing and 3 Tbsp crumbled goat cheese with the greens.
Tip: Toss salad gently to avoid bruising greens; add dressing just before serving to keep it fresh.
Step 5: Serve
- Serve the grilled watermelon steaks alongside or topped with the arugula and herb salad.
Tip: Plate immediately for warm watermelon and crisp salad; arrange for visual contrast with green salad and red watermelon.