Grilled Watermelon

A coworker recently shared an online article from the Wall Street Journal called “Grills Gone Wild“. The article was about the new trend of grilling, well, just about anything. It talks about how chefs are trying to top one another by choosing the most unusual things to grill (strawberries, caesar salads, rice balls?!).  One that I found particularly interesting, tasty and applicable to Florida’s season is grilled watermelon. Yes, you heard me right. Grilled watermelon.

Here’s the somewhat fancy but very delicious-sounding recipe, created by Chef Phil Deffina of Highpoint Bistro & Bar in New York.

Grilled Watermelon au Poivre

Carve a 1½-inch-thick slice from the center of a seedless watermelon and marinate in 3 tablespoons of white balsamic vinegar for at least 4 hours, or overnight.

Before grilling, season with 1 teaspoon sugar and a generous amount of ground black pepper (the chef uses a massive amount—a teaspoon each of ground black pepper, pink peppercorns and grains of paradise).

Grill over direct high heat for about 3 minutes on one side. The watermelon should turn bright red and become caramelized on the grilled side.

The chef serves the steak on a salad of shaved jicama, blanched asparagus tips, radishes, tarragon, chervil and olive oil, salt and pepper