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.
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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.
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| Servings |
| 8servings |
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Ingredients
- 1/2small watermelonsmall
- 1/2cup white balsamic vinegar
- 2Tbsp olive oil
- 1Tbsp lemon juice
- 1tsp McCormick Gourmet™ Organic Rosemary, Crushed
- 1/2tsp McCormick® Sea Salt
- 1/2tsp McCormick® Black Pepper, Coarse Ground
- 1/4cup toasted walnutsfinely chopped
- 1/4cup parsleyfresh, finely chopped
- 1tsp lemon peelgrated
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.
Recipe Notes
Recipe courtesy of McCormick.