Earlier on "Morning Living," we were joined by Phil Deffina, executive chef at Highpoint Bistro and Bar here in New York City. Phil put an interesting spin on a summer favorite and introduced us to Grilled Watermlon au Poivre, a riff on the traditional steak dish. Let us know if you make it!
Grilled Watermelon “Steak” au Poivre
1 red seedless watermelon
2 cups white balsamic vinegar
2 cups olive oil
Au Poivre Seasoning
1/4 cup sugar
3 teaspoons salt
2 tablespoons pink peppercorns crushed
2 tablespoons ground black peppercorn
2 tablespoons ground grains of paradise (optional)
2 whole large jicama, peeled and julienned
1 bunch large asparagus, peeled and blanched, cut in 2-inch batons
1 head frisee washed and trimmed
Cherry tomatoes, halved
1. Cut the watermelon lengthwise, about 2 inches. It should be nice and thick.
2. Cut the watermelon planks into 3-by-4-inch rectangles.
3. Place in deep container and marinate with the oil and vinegar for about an hour.
4. Mix sugar, salt, and all of the pepper. Remove the watermelon from its marinade, and generously season with mixture.
5. Place the watermelon steak on a grill set to high. Let the sugar caramelize and become bright red.
6. After 5 minutes, flip the steak over for another 5 minutes.
7. Serve on top of the shaved jicama salad and asparagus.