Grilled watermelon steak: A surprising twist on summer cuisine

Grilled fruits are not really a novelty—probably everyone has heard of the trick of putting chocolate in a banana and grilling it. But I opt for something entirely different. On the summer table, I serve a watermelon steak. Initially, it may cause some confusion, but after tasting, it turns out that this flavour combination is simply delicious.

Plant-based cuisine can be not only tasty but also primarily enjoyable. When I want to surprise my friends with something special, I reach for a recipe for watermelon steaks. They sound unusual, but combined with the right sides and a simple salad, they become a delicious dish perfect for hot days.

Watermelon has much more to offer than it might seem. It’s not only a quick dessert or a base for ice cream. This recipe unlocks completely new flavours, making it a delicious curiosity for the grill.

Ingredients

            
• ¼ watermelon,
• 1 tablespoon sweet paprika,
• ¼ teaspoon pepper,
• 1 teaspoon chilli flakes,
• 2 cloves garlic,
• 4 tablespoons soy sauce,
• 80 millilitres vegetable oil.

Salad:

          
• 110 grammes rocket,
• ½ red onion,
• 200 millilitres cherry tomatoes,
• 80 millilitres sunflower seeds,
• 5 tablespoons olive oil,
• salt and pepper to taste.

Extras:

• balsamic cream.

Preparation:

Step 1. Cut the watermelon into rectangular pieces, removing the rind and seeds.

Step 2. Prepare the marinade. Combine sweet paprika, pepper, chilli flakes, and pressed garlic. Add soy sauce and vegetable oil and mix well. Spread a little marinade on the bottom of a dish, lay the watermelon pieces, and coat them well with the marinade to thoroughly cover the fruit. Set aside for at least an hour.

Step 3. In the meantime, prepare a light salad. Add cherry tomatoes cut into smaller pieces, red onion slices, and sunflower seeds to the rocket. Drizzle with olive oil, season with salt and pepper, and mix.

Step 4. Grill the marinated watermelon on both sides for about 5 minutes until slightly charred. Drizzle with balsamic cream and serve with the prepared salad. Enjoy!