Watermelon Steak

Fresh watermelon is sliced into thick and juicy “steaks”, then soaked in a smoky marinade. After a few minutes in a hot skillet, typically sweet watermelon is turned into a savory masterpiece!

Watermelon, watermelon, watermelon! I can't get enough of this sweet juicy fruit during the hot summer months. Whether you're eating it by the slice, in a salad, or blending it into a refreshing smoothie, there's no denying that watermelon is a refreshing summer staple. 

But did you know you can actually cook watermelon too? It might sound crazy, but trust me, it's so good! I’ve found that cooking watermelon transforms it into an entirely new experience. The texture becomes slightly chewy and the sweet flavor more concentrated, and when combined with the smoky-savory marinade I created for this steak recipe, the result is unique and delicious.

Plus, these watermelon steaks are a really fun way to add some variety to your summertime meal repertoire. Vegan hot dogs and veggie burgers are great, but if you know me, you know I’m always looking for a way to switch it up. 

Watermelon Steak Ingredients

• Fresh watermelon - To make your life easier, buy seedless watermelon if possible. I recommend buying a bit more than you think you’re going to need, as one important feature of this recipe is to be able to cut each piece of watermelon into a steak of the right size and shape.
• Liquid smoke - Formed by trapping and condensing real wood smoke, this is one seriously potent seasoning! Liquid smoke is available in the condiments section of most grocery stores. Measure carefully here as even just a bit of overflow can cause the smoke flavor to become overwhelming in the recipe. 
• Balsamic vinegar - This rich, dark, velvety smooth vinegar has a ton of body and natural sweetness. I don’t recommend swapping in a different type of vinegar here as the marinade is really depending on the balsamic for its complexity.
• Olive oil - You can use any olive oil you like here. You’ll need some for the marinade as well as a little extra to oil the skillet before searing your watermelon steaks. 
• Salt + Black pepper - Add salt and black pepper to your taste level as desired. I recommend using freshly cracked black pepper here if you have a pepper mill or grinder as its flavor is much more lively than the tin of pre-ground pepper you can buy.  
• Sliced fresh garlic - You’ll need a couple of cloves of whole, peeled garlic. Use a paring knife to slice them thinly. This exposes a ton of surface area and all of that garlicky goodness will permeate through the marinade and your watermelon steaks. 
• Vegan feta cheese - You can buy either pre-crumbled vegan feta or block vegan feta and then crumble or chop it yourself. The sharp, salty bite of this vegan cheese is the perfect complement to sweet, juicy watermelon.
• Fresh mint - I love to place a whole sprig of fresh mint atop each of my watermelon steaks when I serve them. If the mint leaves are very large, you can chop them if you like. 

How to Make Watermelon Steak

1. Slice the steaks. Start with thick slices of watermelon. Remove the rind and trim any rounded edges so that you create a long, rectangular “steak” out of each slice. Pat the steaks dry with paper towels or a clean kitchen towel. 
2. Mix the marinade. In a mixing bowl, combine the liquid smoke, balsamic vinegar, olive oil, salt + pepper, and sliced garlic. Whisk until well combined. 
3. Marinate. Place the watermelon slices on a deep plate or baking dish. Brush the liquid smoke mixture over the watermelon steaks and allow them to marinate for 20 minutes. If a few garlic slices wind up on top of each watermelon steak that's a good thing! 
4. Cook. Heat an oiled skillet over medium-high heat. Add the watermelon steaks and cook for 3-4 minutes, flipping as needed, until nicely browned on both sides. 
5. Garnish and serve! Serve each pan seared watermelon steak warm topped with vegan crumbled feta cheese, fresh mint leaves, and an extra drizzle of the marinade if desired. 

Watch Us Make Watermelon Steak

Chef Tips 

When cutting up a whole watermelon, here are a few things to keep in mind:

• Make sure you have a large, stable work surface on which to cut the melon. Arm yourself with a broad cutting board and plenty of towels to catch juices! 
• Use a large, smooth knife. A serrated knife will tear the flesh and make it harder to create nicely shaped watermelon steaks. 
• Use gentle pressure and take your time! Melons have a tough rind, but for safety, it’s best to avoid cutting with great force. Let the blade of your knife do the work, here making long, calculated cuts until you get through the rind. 
• To minimize the amount of work, look for pre-cut watermelon halves or large quarters! My local grocery stores usually stock these, especially in the summertime. 

How to Store 

Refrigerating. Cooked watermelon steaks are best stored in the fridge in an airtight container or wrapped tightly in plastic wrap. They will be good for up to 3 days when stored this way. 

Freezing. Place your cooked watermelon steaks in a freezer-safe airtight container or a freezer bag and freeze for up to 3 months. If freezing multiple steaks, I recommend placing sheets of parchment or wax paper between them in order to prevent them from sticking together. 

Thawing. When you’re ready to eat your frozen watermelon steaks, transfer them to the refrigerator the day before you plan to use them. They will thaw overnight and be ready to reheat by the next day. 

Reheating. I recommend reheating your steaks in an oiled skillet over medium heat. You could also use the microwave, but be sure to only heat for a few seconds at a time so that the watermelon doesn't become too mushy.

📋 Recipe