WATERMELON “STEAK” AU POIVRE

Watermelon “Steak” Au Poivre is served at Highpoint Bistro & Bar and is reprinted with permission. The restaurant is not kosher, but we saw the recipe and liked it.

This recipe makes 2 restaurant servings and takes 15minutes to prep and 20 minutes in total.

Watermelon “Steak” Au Poivre, Jicama Slaw and Grapefruit Essence Ingredients:
2 thick slices red seedless watermelon approx. 4x3x2 (rind off)
1 large jicama (peeled and julienned)
3 red radishes, sliced
1 grapefruit (peeled, reserve the skin, segmented)
¼ cup extra virgin olive oil
2 sprigs tarragon
2 teaspoons Dijon mustard
½ bunch asparagus (blanched and cut into thirds)
6 cherry tomatoes (halved)
1 cup white balsamic vinegar
3 tablespoons honey
2 teaspoons pink peppercorns
1 teaspoon ground black pepper
Salt and pepper to taste

Steal This Recipe® Step by Step Instructions:
Get the grill going ahead of time.
In a shallow bowl or Ziploc bag combine the white balsamic vinegar, honey, peppercorn and black pepper. Place the “steaks” of water melon in the mixture and let sit for 10 min until ready to grill.
Peel the grapefruit trying not to get too much of the pith.
In a small sauce pot place grapefruit rinds in cold water bring to a boil. When the grapefruit rinds come to a boil, strain the rinds and repeat 3 times, reserve and cool the rinds.
In a blender puree the blanched grapefruit rinds and slowly add the olive oil, mustard and salt until thickened; if too thick add some grapefruit juice from the segments. Set the Grapefruit Essence aside.
To serve, lightly oil the “watermelon steak” and place on the grill to slightly caramelize the steak. Cook for 4 min or until the grill marks stand out.
In a large bowl mix the jicama, radish, tarragon sprigs, cherry tomatoes, asparagus and grapefruit segments.
Toss with some of the Grapefruit Essence and season to taste.
Serve the grilled watermelon on top of the Jicama Slaw and finish by drizzling the grapefruit essence around the watermelon “steak.”