Grilled Watermelon Steaks
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).
Watermelon Steaks
- 8 ea 2 inch thick watermelon wedges
- 2 Tbsp extra virgin olive oil
- 3/4 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- flaky sea salt, such as Maldon
Arugula and Herb Salad
- 3 c baby arugula
- 1/4 c basil leaves
- 1/4 c parsley leaves & tender stems
- 1/4 c mint leaves
- 1/3 c extra virgin olive oil
- Juice of one lemon
- salt & pepper
- 3 Tbsp crumbled goat cheese
Watermelon Steaks
Heat a grill or grill pan over high heat. Brush both sides of the watermelon wedges with the olive oil.
In a small bowl, combine the garlic powder, black pepper, chile powder, cumin and coriander. Season each watermelon wedge with the spice mix.
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.
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.
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