Watermelon Steak
Enjoy a beautiful pan-seared watermelon steak as a dinner entree or a salad. You'll be amazed at how simple planks of watermelon are transformed into savory, perfectly chewy vegan steaks.
Ingredients
- 1 large watermelon
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon soy sauce or tamari or coconut aminos
- 1 teaspoon brown or red miso paste
- balsamic glaze for serving
- sesame seeds optional, for garnish
Instructions
- Slice the watermelon in half and then into round slices that are approximately 1 inch thick. Cut the rind away to create 6 or more rectangular watermelon steaks.
- Pat the watermelon rectangles dry with paper towels, removing as much moisture as possible.
- Whisk together 1 tablespoon of the olive oil with garlic, salt, pepper, soy sauce, and miso paste.
- Brush the marinade onto the watermelon slices, covering both sides.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Fry the watermelon for 5 minutes on each side, keeping the pan covered with a lid. Then turn the heat up to medium high and fry for 2 more minutes on each side, uncovered, until the watermelon steaks are slightly browned. Serve drizzled with balsamic glaze.
Notes
- To dry the watermelon out really well, let the slices of melon sit in the fridge overnight, uncovered. Some of the moisture will evaporate and then you can briefly pat it dry before you start cooking.
- Garnish with sesame seeds and/or a sprinkle of regular or vegan cheese, such as feta or shaved parmesan.