There are very few things that immediately bring summer to mind more than watermelon. Chef Susie Singh of Highpoint Bistro in New York City’s Chelsea neighborhood tends to agree. When we asked her to share a summer recipe with us, she said: “Watermelon is a perfect fruit for savory dishes because of its versatility and texture. In our Watermelon Steak au Poivre, the thick watermelon slice is marinated in balsamic vinegar and pink peppercorns, grilled and then paired with a shaved jicama salad. Served hot off the grill, the flavor of the sweet watermelon becomes explosive with the savory marinade and smoky char of the grill. It is delicious and refreshing, ideally suited for the hot summer weather.”
Grilled Watermelon “Steak”au Poivre
Serves 10 – Prep time 1 hour – Cook time 10 minutes
1 red seedless watermelon
2 cups white balsamic vinegar
2 cups olive oil
Au poivre seasoning
1/4 cup sugar
3 tsp salt
2 tbsp pink peppercorns crushed
2 tbsp ground black peppercorn
2 tbsp ground grains of paradise (optional)
2 whole large jicama peeled and julienned
1 bunch large asparagus peeled and blanched cut in 2″batons
1 head frisee washed and trimmed
Cherry tomatoes, halved
1) Cut the watermelon lengthwise about 2″, to be nice and thick.
2) Cut the watermelon planks into rectangles 3″x 4″.
3) Place in deep container and marinate with the oil and vinegar for about
4) Mix sugar, salt, and all of the pepper. Remove the watermelon from its
marinade and generously season with mixture.
5) Place the watermelon steak on a grill set to high. Let the sugar
caramelize and become bright red.
6) After 5 minutes flip the steak over for another 5 minutes. Serve on top
of the shaved jicama salad and asparagus.
Highpoint Bistro is located at 216 7th Avenue in Chelsea. The restaurant offers American food created with local ingredients. (646) 410-0120