As you may have read on an earlier post (scroll down a few posts) certain steak cuts are becoming sparse, as prices are rising and availability is decreasing.
Maybe steakhouses should take note of this recipe and add watermelon steak to their menus.
I saw this on the Boston Globe’s food section and did some investigating.
Turns out watermelon steak is a dish served at 51 Lincoln in Boston. It’s been on the menu for some time now and gets rave reviews.
Chef and owner Jeffrey Fournier adds a confit of tomatoes, eggplant chicharrones, and French feta to the dish. “We sell out of it most nights,” says the chef. His general manager Eric Cross adds, “It’s a great conversation piece.”
Slashfood also had a mention of this saying…
This is something that’s actually growing in popularity. You cut the watermelon into slices (removing the rind) and cook it in a roasting pan (350 degrees) with sherry, butter, and salt and pepper.
Here’s the recipe.
- Vegetable oil (for brushing)
- 1/4 large watermelon
- 1/4 bottle cream sherry
- 4 tablespoons (1/2 stick) unsalted butter
- Salt and pepper, to taste
- Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan.
- Discard the rounded end of the watermelon. Cut the watermelon into 4 even slices, each at least 1-inch thick. Remove the rind.
- Place the slices in the roasting pan. Pour the sherry over them and dot with butter. Sprinkle with salt, and very lightly with pepper. Cover the watermelon with the parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.
- Place watermelon on a rimmed baking sheet to cool. Strain cooking juices. Serve watermelon with juices spooned over, and feta cheese.
Adapted from 51 Lincoln (from The Boston Globe).