Love watermelon? Well, Jose Andres is putting a Latin spin on this sweet and sour fruit. The chef and owner of seven restaurants in Washington, D.C., is celebrating one of summer's most popular fruits ... with a creative recipe: grilled watermelon steak with pistachios and micro green salad.
- 3 tomatoes
- Ice water
- 1 watermelon
- Spanish olive oil
- Chopped pistachios
- 3 tablespoons of Spanish extra-virgin olive oil
- 1 tablespoon sherry vinegar
- Micro greens (cilantro, mint, arugula)
- Spanish extra-virgin olive oil
- Maldon salt
Cut the ends off the watermelon. Peel the green skin off along the white “frontier.” Cut four slices 2 inches thick from the peeled watermelon. Trim each slice so they form 2-by-4 inch “steaks.” In a large pot over high heat, bring the water to a boil. Cut a small X in the bottom of each tomato. Drop the tomatoes into the boiling water for 20 seconds. Drain and submerge them in the ice water. Peel them and remove their seeds. Cut the flesh into 1/2-inch cubes. Toss the tomato cubes with the vinegar and olive oil and add salt to taste. In a skillet over medium heat, heat a bit of the olive oil. Add the watermelon steak and cook for a few minutes on each side until it caramelizes around the edges. Repeat with each steak. Place the steak on the plate. Top each with a bit of the tomato relish, the pistachios and the micro greens. Season with a little Maldon salt.