How To Make A Watermelon Steak (Stove or Grilled)

Pan-seared watermelon steaks are the ultimate summer BBQ dish! This recipe transforms juicy watermelon slices into shockingly chewy and savory vegetarian steaks. With nearly dozens of 5-star reviews and ridiculously easy steps, they’re guaranteed to steal the show at any gathering.

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Your New BBQ Go-To

I know what you’re thinking. “Watermelon steak? Really?” I had the same thought. But after some delicious trial and error, I’m here to tell you—it’s a game-changer, folks.

We’ve made other vegetarian steaks before (seitan steaks, anyone?), but today, we’re transforming sweet, juicy watermelon slices into savory, chewy, “what-is-this-sorcery” vegetarian steaks that will have everyone doing a double take.

Cooking watermelon transforms its distinct granular texture into a slightly chewier texture, almost like raw tuna. The taste becomes less sweet and more savory/smoky (it’s like magic).

Key Ingredients

You only need a handful of ingredients for these meat-free steaks. Jump down to the recipe card for exact measurements, this is just an overview!

• Watermelon: Be sure to use seedless to prevent crunchy surprises while eating.
• Liquid Smoke: This tricks your brain into thinking you’re eating something closer to steak.
• Garlic: Just a few minced cloves balance out the sweet flavors of the melon.

Making Watermelon Steak Is Easy

Be sure to jump to the recipe card for the full printable instructions.

1. Cut watermelon into thick planks.
2. Dry the steaks by patting them with a towel.
3. Flavor them with a brush of seasoned oil.
4. Saute the steaks in a hot pan.
5. Serve warm with feta, mint, and balsamic.

Recipe Testing Notes

Avoid Splatters: I thought it’d be smart to throw sopping-wet pieces of watermelon into a hot pan of grease. Don’t do that. Instead, pat the slices dry with paper towels (for maximum dryness, place them uncovered in the fridge for 1 to 2 hours).

Let It Rest: Just like real steak, you should give your watermelon a few minutes to rest after cooking. This helps it firm up and lock in all those deliciously smoky flavors.

Don’t Blast The Heat: Medium to medium-high heat is your friend here. You want to get a nice sear without scorching the watermelon too early.

Plays Well With

These watermelon steaks make the best main course in the summer! Here are some more BBQ favorites to serve alongside them.

• Carrot Hot Dogs: This savory, meaty recipe is one of our most viral recipes for a reason.
• Portobello Mushroom Burgers: No summer cookout is complete without some juicy mushroom burgers!
• Mexican Street Corn Salad: Pair this on the side for a flavor fiesta.

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How To Make A Watermelon Steak (Stove or Grilled)

4.64 from 30 ratings

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 6 steaks

These pan-seared watermelon steaks are a must-try summer BBQ dish—chewy, savory, and totally unexpected. Easy to make and loved by reviewers!

Ingredients 

1x2x3x

• ▢ ½ large seedless watermelon
• ▢ 2 Tbsp olive oil, 30 mL
• ▢ ½ tsp liquid smoke
• ▢ 2 cloves garlic, minced
• ▢ ¼ tsp each salt and pepper
• ▢ Garnish: balsamic reduction*, crumbled feta cheese, chopped fresh mint

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Instructions 

• Cut: Cut ½ large seedless watermelon in half lengthwise. Place flat side down, and cut 1 ½ inch wide slices. Cut the largest rectangle possible from each of these slices. You should be able to get about 6 steaks from ½ of a watermelon.
  
• Dry: Pat each of the steaks dry with paper towels. If you have time, place them in the refrigerator uncovered for 1 to 2 hours to dry out excess moisture. Give them a final pat right before preparing.
  
• Flavor: Whisk together 2 Tbsp olive oil, ½ tsp liquid smoke, 2 cloves garlic (minced), and ¼ tsp each salt and pepper. Liberally brush on both sides of watermelon steaks.
  
• Saute: Lightly grease a large saute pan over low/medium. Gently slide each steak in, cooking for about 5 minutes on each side. Increase heat to medium-high and continue to cook each side for one minute until lightly browned.
  
• Serve: Serve warm, topped with balsamic reduction, feta, and mint.
  

Notes

*How to make a balsamic reduction: In a small saucepan, bring ½ cup of balsamic vinegar to a simmer. Whisking occasionally, allow the balsamic to cook and reduce until it is syrupy and coats the pan and spoon (it will reduce in volume by about half). 

To cook watermelon steaks on the grill, cook on the stove as described above, but do not turn up the heat and brown on the stove. Instead, move partially cooked watermelon steaks to a well-oiled grill and cook on high for a minute or two until char lines develop.

Store cooked steaks in an airtight container in the fridge for 2 to 3 days. 

To make ahead, cut the watermelon into steaks and place them in the fridge until ready to cook, up to 2 days. Brush with oil right before cooking.

Nutrition

Serving: 1steak (no toppings) | Calories: 55kcal | Carbohydrates: 3.8g | Protein: 0.2g | Fat: 4.7g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 97mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 3.3g | Calcium: 5mg | Iron: 0mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!