Grilled Watermelon Steaks with Pistachios and Micro Greens (Bistec de Sandia a la Parilla con Pistachios y Micro Greens)
- 1 watermelon
- 3 tomatoes
- 1 tablespoon sherry vinegar
- 3 tablespoons Spanish extra-virgin olive oil
- Maldon salt
- Chopped pistachios
- Micro greens
- Salt
- Cut the ends off the watermelon.
- Peel the green skin off along the white frontier.
- Cut 4 slices 2-inches-thick from the peeled watermelon.
- Trim each slice into a 2-by-4-inch steak.
- Cut a small x in the bottom of each tomato.
- Drop the tomatoes into boiling water for 20 seconds.
- Drain and submerge the tomatoes in the ice water.
- Peel and seed the tomatoes.
- Cut the flesh into 1/2-inch dice.
- Toss the diced tomato with the vinegar and 2 tablespoons of the olive oil and season with salt.
- In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
- Add the watermelon steaks and cook for a few minutes on each side until caramelized around the edges.
- Place the steaks on plates.
- Top each with a bit of the tomato mixture, the pistachios and the micro greens.
- Season with a little Maldon salt and serve.
watermelon, tomatoes, sherry vinegar, olive oil, salt, pistachios, greens, salt
Taken from www.foodandwine.com/recipes/aspen-2006-grilled-watermelon-steaks-with-pistachios-and-micro-greens-bistec-de-sandia-a-la-parilla-con-pistachios-y-micro-greens (may not work)