Savory Grilled Watermelon Miso Steak

• 6x Watermelon “Steaks”, sliced 1 ½”x 3”x 5”
• 2 tbsp extra virgin olive oil
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tsp miso paste
• Kosher Salt and Freshly Cracked Pepper
• Balsamic glaze
• Douka

Place the watermelon “steaks” on a rack over a baking sheet in the refrigerator over night, uncovered. To prepare day of, preheat the grill on high for 20 minutes.

Remove the watermelon from the fridge and blot with a paper towel to remove excess moisture.

In a small mixing bowl, whisk together the extra virgin olive oil, garlic, soy sauce, and miso. Add salt and pepper to taste. Using a basting brush, rub the marinade over all 6 sides for the watermelon steak.

Grill on high over direct flame, about 4 minutes per side or until the watermelon exterior has caramelized and beautiful grill marks are visible. Off the heat, dress with balsamic glaze and a pinch of douka spice blend or sesame seeds.

Recipe developed by Chef Anna Rossi