Watermelon Steak Juicy Summer (Printable version)

Thick grilled watermelon steaks with balsamic marinade and fresh mint, creating a savory summer delight.

# 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)

# How to make it:

01 - Pat the watermelon slices dry with paper towels to remove excess moisture.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, smoked paprika, sea salt, black pepper, and lime juice.
03 - Brush both sides of each watermelon steak with the marinade, ensuring an even coating.
04 - Preheat a grill or grill pan over medium-high heat.
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.

# Expert tips:

01 -
  • The way the grill transforms watermelons texture is pure magic, creating these caramelized edges while keeping the center impossibly juicy
  • Its the ultimate conversation starter dish that looks stunning but comes together in under 20 minutes
  • Perfect for those nights when you want something impressive but dont want to heat up your oven
02 -
  • Watermelon releases a lot of moisture when grilled, so do not skip the paper towel step or you will end up steaming instead of grilling
  • The steaks will continue to soften slightly after they come off the grill, so take them off when they still have some firmness in the center
  • Room temperature watermelon grills more evenly than cold straight from the fridge
03 -
  • Look for watermelon that feels heavy for its size and has a creamy yellow spot where it rested on the ground
  • If you are making these for a party, you can brush them with the marinade up to an hour ahead and keep them on a baking sheet until grilling time
  • Leftovers actually make a fantastic addition to salads the next day, though they rarely last that long in my house

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