Grilled Watermelon Steaks with Pistachios and Micro Greens (Bistec de Sandia a la Parilla con Pistachios y Micro Greens)

1. 1

   Cut the ends off the watermelon.

2. 2

   Peel the green skin off along the white frontier.

3. 3

   Cut 4 slices 2-inches-thick from the peeled watermelon.

4. 4

   Trim each slice into a 2-by-4-inch steak.

5. 5

   Cut a small x in the bottom of each tomato.

6. 6

   Drop the tomatoes into boiling water for 20 seconds.

7. 7

   Drain and submerge the tomatoes in the ice water.

8. 8

   Peel and seed the tomatoes.

9. 9

   Cut the flesh into 1/2-inch dice.

10. 10

    Toss the diced tomato with the vinegar and 2 tablespoons of the olive oil and season with salt.

11. 11

    In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil.

12. 12

    Add the watermelon steaks and cook for a few minutes on each side until caramelized around the edges.

13. 13

    Place the steaks on plates.

14. 14

    Top each with a bit of the tomato mixture, the pistachios and the micro greens.

15. 15

    Season with a little Maldon salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.