Grilled Watermelon Steaks with Walnut Gremolata
Welcome to the grill, watermelon. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top ‘em with a gremolata of walnuts, lemon zest and fresh parsley for knock-the-grill-tongs-out-of-your-hand taste.
Ingredients
- 1/2 small watermelon small
- 1/2 cup white balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp McCormick Gourmet™ Organic Rosemary, Crushed
- 1/2 tsp McCormick® Sea Salt
- 1/2 tsp McCormick® Black Pepper, Coarse Ground
- 1/4 cup toasted walnuts finely chopped
- 1/4 cup parsley fresh, finely chopped
- 1 tsp lemon peel grated
Instructions
- Cut 4 (1-inch thick) half-moon slices of watermelon. Reserve any remaining watermelon for another use. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling grilled watermelon. Place watermelon steaks in glass dish. Add remaining marinade. Refrigerate 20 minutes, turning watermelon halfway through marinating time.
- Meanwhile, for the Walnut Gremolata, mix walnuts, parsley and lemon peel in small bowl. Set aside. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling.
- Grill watermelon steaks over high heat 2 to 4 minutes per side or until grill marks appear, brushing with leftover marinade.
- To serve, cut watermelon steaks in half. Drizzle with reserved 2 tablespoons marinade. Sprinkle with Walnut Gremolata.
Notes
Recipe courtesy of McCormick.
Nutrition
Calories: 126kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 93mgFiber: 1gSugar: 7g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.