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Grilled watermelon steak slices topped with crumbled cheese, herbs, and balsamic glaze on a white plate, garnished with fresh mint.
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4.64 from 30 ratings

How To Make A Watermelon Steak (Stove or Grilled)

These pan-seared watermelon steaks are a must-try summer BBQ dish—chewy, savory, and totally unexpected. Easy to make and loved by reviewers!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Side Dishes
Cuisine: American, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: watermelon steak
Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian
Occasion: 4th of July, Easter
Time: 30 minutes or less, 45 minutes or less
Servings: 6 steaks
Author: Sarah Bond

Ingredients

  • 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

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.
    Sliced watermelon pieces and watermelon steak on a wooden cutting board, arranged with the rind and fruit separated, on a light green surface.
  • 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.
    Close-up of three rectangular slices of seedless watermelon steak placed on a white napkin over a white plate, with a green textured background.
  • 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.
    Rectangular slices of watermelon steak on a platter sit next to a bowl of sauce with a basting brush, all arranged on a green background.
  • 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.
    Three rectangular pieces of grilled tofu with grill marks sit on a cast iron grill pan, reminiscent of classic watermelon steak, viewed from above.
  • Serve: Serve warm, topped with balsamic reduction, feta, and mint.
    Grilled watermelon steak slices topped with crumbled cheese, herbs, and nuts are served on a ceramic plate with a fork and knife nearby.

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
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