Ingredients

  • 1/2 small seedless watermelon
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon McCormick Gourme Organic Rosemary, Crushed
  • 1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/4 cup finely chopped toasted walnuts
  • 1/4 cup finely chopped parsley
  • 1 teaspoon grated lemon peel

Instructions

  • Cut 4 (1-inch thick) half-moon slices of watermelon. Reserve any remaining watermelon for another use. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling grilled watermelon. Place watermelon steaks in glass dish. Add remaining marinade. Refrigerate 20 minutes, turning watermelon halfway through marinating time.
  • Meanwhile, for the Walnut Gremolata, mix walnuts, parsley and lemon peel in small bowl. Set aside. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling.
  • Grill watermelon steaks over high heat 2 to 4 minutes per side or until grill marks appear, brushing with leftover marinade.
  • To serve, cut watermelon steaks in half. Drizzle with reserved 2 tablespoons marinade. Sprinkle with Walnut Gremolata.

Recipe by: Mccormick

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