Balsamic Glazed Grilled Watermelon Steaks
A surprisingly savory and refreshing summer dish where thick slices of watermelon are heavily seared on a hot grill to caramelize their natural sugars. The smoky, sweet fruit is perfectly complemented by a tangy balsamic reduction, fresh basil, and flaky sea salt.
Equipment
- Outdoor grill or heavy cast-iron grill pan
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
Ingredients
Main
- 1 whole Mini seedless watermelon — Cut into 4 thick slices (about 1.5 to 2 inches thick), rind left on
- 2 tablespoons Extra virgin olive oil — For brushing
- 1 teaspoon Flaky sea salt — Maldon or similar, adjust to taste
- 0.5 teaspoon Black pepper — Freshly cracked
- 2 tablespoons Balsamic glaze — Store-bought or homemade reduction
- 0.25 cup Fresh basil leaves — Chiffonade or torn
- 0.25 cup Feta cheese (optional) — Crumbled (omit for vegan/dairy-free)
Main
| 1 whole | Mini seedless watermelon | Cut into 4 thick slices (about 1.5 to 2 inches thick), rind left on |
| 2 tablespoons | Extra virgin olive oil | For brushing |
| 1 teaspoon | Flaky sea salt | Maldon or similar, adjust to taste |
| 0.5 teaspoon | Black pepper | Freshly cracked |
| 2 tablespoons | Balsamic glaze | Store-bought or homemade reduction |
| 0.25 cup | Fresh basil leaves | Chiffonade or torn |
| 0.25 cup | Feta cheese (opt.) | Crumbled (omit for vegan/dairy-free) |
Instructions
-
Preheat your outdoor grill or indoor cast-iron grill pan to high heat (around 450°F to 500°F). It is crucial that the grill is extremely hot to sear the outside quickly without turning the inside of the watermelon to mush.
~10 minClean and lightly oil the grill grates right before adding the watermelon to prevent sticking. -
While the grill heats, prepare the watermelon. Slice the ends off the watermelon, then stand it up and cut it into 1.5 to 2-inch thick cross-sections to create 'steaks'. You can leave the rind on to help them hold their shape, or trim it off if preferred.
~5 minLeaving the rind on makes the steaks much easier to flip on the grill. -
Place the watermelon steaks on a baking sheet. Lightly brush both sides of each steak with olive oil. This prevents sticking and helps conduct the heat for a better sear.
~2 min -
Place the watermelon steaks directly onto the hot grill. Grill for 2 to 3 minutes per side. Do not move them while they are searing so they can develop distinct, dark grill marks and caramelized sugars.
~6 minIf the grill isn't hot enough, the watermelon will just release water and steam instead of searing. -
Carefully remove the watermelon steaks from the grill using tongs and transfer them to a serving platter.
~1 min -
Immediately season the warm steaks with flaky sea salt and freshly cracked black pepper. Drizzle generously with balsamic glaze, and scatter the fresh basil (and optional feta cheese) over the top. Serve immediately.
~2 minThe contrast of the warm, smoky outside and the cool, juicy inside is best enjoyed right off the grill.
Tips & Storage
- Make sure your watermelon is cold before grilling. A cold interior prevents the inside from cooking too fast while the outside sears.
- If you don't have store-bought balsamic glaze, simmer 1/2 cup of high-quality balsamic vinegar in a small saucepan over medium heat for 10-15 minutes until it reduces to a syrupy consistency.
- Experiment with other herbs like mint or cilantro instead of basil for a different flavor profile.
- Storage: Grilled watermelon is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days, but note that they will lose their charred texture and release liquid over time. Enjoy leftovers cold in a salad.