Watermelon Steak with Sorbetto
Watermelons are awesome. They look great and, being 92 percent water, are the undisputed water vessels of Mother Nature. And who would've guessed that this smashing gem of a fruit also offers us steaks? The mere term of 'watermelon steak' alone is intriguing enough, its taste a fun hodgepodge of seared ahi tuna rawness and mild melon saccharine. The process of roasting removes the granularity of the watermelon, giving it the texture and appearance of a gloriously tender slab of fish steak fresh out of water. With this blasphemous take on the crimson fruit, watermelons will never taste the same again.
- 2 watermelon blocks (about 1 inch thick)
- Olive Oil (for brushing)
- 1/4 cup of Brandy
- 2 tbsp of Melted Butter
- Pinch of Salt & Black Pepper
- A few drops of Worcestershire Sauce
- 3 tbsp of Balsamic Vinegar
- 4 Basil Leaves (chiffonade)
- 2 scoops of Lemon Basil Sorbetto (or any citrus flavor sorbet)
Adapted from cookism.tumblr.com
1. Preheat oven to 175C. Prepare and stack 2 pieces of parchment paper together. Parchment paper should be big enough to cover the watermelon steaks. Brush the top piece with olive oil. Wrap your baking tray with foil and place the parchment paper, followed by watermelon on the middle of the tray.
2. Drizzle brandy on the watermelon followed by butter, salt, black pepper and a few drops of worcestershire sauce.
3. Wrap the watermelon steaks by folding the top and the sides of the parchment paper in. Bake for 2 1/2 hours or until charred around the edges. While waiting, bring balsamic vinegar to a boil and reduced in half (takes less than a minute).
4. Dress watermelon steak with balsamic vinegar reduction and chopped basil. Serve with a scoop of sorbetto! Done!