This watermelon steak recipe creates a fun, unexpected turn by turning fresh watermelon into something warm, savory, and seriously delicious. It’s pan-seared to perfection with a miso-soy glaze, giving each slice a caramelized crust and rich umami flavor.
Naturally vegan, watermelon steaks are a creative and crowd-pleasing dish that’s perfect for summer gatherings or light, plant-based dinners.
Gina’s Notes For Making Watermelon Steak
What I love most about this recipe is the way it surprises people. It’s got that savory-sweet balance and a texture that’s almost meaty, making it a hit at any table. It’s super approachable, even if you’re not usually one to experiment in the kitchen. From start to finish, it’s ready in about 30 minutes, which is such a gift on those busy or spontaneous hosting days. It also keeps things simple budget-wise, and if you want to get ahead, you can prep the slices the night before. You can also easily switch up the toppings or sauces to fit your mood or your guests. For a unique and impressive dish to serve with the watermelon steak, consider trying the Vegetable Spring Rolls with Peanut Sauce, which pair beautifully with this dish for a light plant-based spread.
I had the same question when I first heard about watermelon steaks. I’m here to say they are absolutely a real option for a meatless meal. It’s low in calories and packed with hydration, plus this version adds some savory nutrients without heavy fats.
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Watermelon slices should be cold and well-dried for the best sear.
- A large non-stick or cast-iron skillet works best for even browning.
- Use a basting brush to achieve even marinade coverage and prevent oversaturating the steaks.
Common Mistakes When Making This Recipe:
- Skipping the drying step. Too much moisture keeps the watermelon from browning.
- Forgetting to preheat the pan. A properly heated skillet is key for that golden crust.
- Cooking on heat that’s too high from the start. You need a slow start to warm it through before searing.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Watermelon: Choose a seedless watermelon that feels heavy for its size and has a creamy yellow field spot. This means it’s ripe and sweet. A firmer texture helps it hold up during cooking.
- Olive oil: Avocado oil or grapeseed oil are great high-heat alternatives.
- Garlic: Crushed fresh garlic boosts the savory flavor. Use garlic powder if needed.
- Soy sauce: Adds umami. Tamari or coconut aminos work for gluten-free versions.
- Miso paste: Use red or brown for bold flavor. White miso can be used for a milder taste.
- Liquid smoke: Liquid smoke is made by burning wood chips (like hickory or mesquite), capturing the smoke, cooling it so it condenses into water droplets, and then filtering it. The result is a concentrated liquid that gives food a smoky, grilled flavor without needing a smoker or grill.
How To Make Watermelon Steak
Slice the Watermelon & Dry the Slices
I start by slicing a large watermelon in half, then cutting 1-inch thick rounds. Trim off the rind and shape them into rectangles. These are your “steaks.”
Lay each steak on a paper towel and pat them dry. The drier they are, the better they’ll sear. You can even refrigerate them overnight, uncovered, for maximum dryness.
Make the Marinade & Marinate the Steaks
In a small bowl, I whisk together the marinade ingredients.
Using a brush, I coat both sides of each steak with the marinade. While they sit for a bit, I heat up my pan.
Cook the Steaks & Serve
With my skillet on medium heat, I drizzle in the remaining olive oil. Once hot, I add the steaks, cover, and let them cook for about 5 minutes per side. Then uncover and turn up the heat just a bit to sear each side for 2 more minutes until golden.
Just before serving, I like to drizzle balsamic glaze over the top and sprinkle on sesame seeds or a little crumbled cheese. These look gorgeous served over this Fresh Mexican Coleslaw Salad.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Try chili flakes, smoked paprika, or a splash of lime juice before serving. Use maple syrup for a hint of sweetness.
Add-In Options: These steaks are great topped with some diced pickled jalapenos or a handful of chopped fresh mint or basil. I like to drizzle hot honey over mine.
Simple Substitutions: Swap miso with tahini for a nuttier flavor. Swap balsamic glaze for a dash of ponzu.
Tips for Recipe Success: Keep your pan covered during the first phase of cooking to trap heat and soften the watermelon before searing. Don’t skip the final sear. It’s what gives it that “steak” feel.
Yes, brush with oil and grill over medium heat for about 3 minutes per side.
Yes. You can slice and marinate the watermelon a day in advance. Just dry them again before searing.
Biblical Hospitality Tips For Serving Watermelon Steak
“Biblical hospitality stretches beyond the safe circles of friendship and invites the stranger, the outsider, and even the difficult neighbor into our space.” — Intentional Hospitality
This recipe is perfect for summer gatherings with a plant-based twist. The savory watermelon steak offers a refreshing surprise, ideal for impressing guests without the heaviness of traditional meat dishes. Whether you’re hosting a weekend lunch on the patio or a light evening meal with friends, this dish is a fun and creative main course.
Hostessing Tips for Summer Plant-Based Entertaining
- Hospitality as Ministry:
Ask God to show you who might need a meal and a listening ear this week. You never know who might need your time and fellowship. - Fellowship Over Perfection:
If a steak tears or sears unevenly, don’t sweat it. Serve it anyway. Your warmth and welcome are what truly nourish. - Prep-Ahead Tip:
Make your marinade the day before and store it in a jar. When it’s time to cook, just brush and sear. This simple step keeps things stress-free when guests arrive.
Hospitality in Action
Plan a “Meatless Monday” summer dinner and invite a few friends or neighbors who are curious about plant-based meals. Serve watermelon steaks as the centerpiece, and set the table outdoors with simple touches like cloth napkins and candles. As you eat, guide the conversation toward God’s creativity in creation and how hospitality can be both nourishing and nurturing, even with unexpected ingredients.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Savory Watermelon Steak Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1 watermelon, large
- 2 tablespoons olive oil, divided
- 2 cloves garlic, crushed
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 tablespoon soy sauce, or tamari or coconut aminos
- 1/2 teaspoon liquid smoke
- 1 teaspoon brown or red miso paste
- Balsamic glaze, for serving
- Sesame seeds, optional, for garnish
Instructions
Prepare the Watermelon
- Slice the watermelon in half, then into round slices about 1 inch thick. Cut off the rind and shape into rectangles to make at least 6 “steaks.”1 watermelon
Remove Excess Moisture
- Use paper towels to pat the watermelon pieces dry. Removing moisture helps them sear better in the pan.
Make the Marinade
- In a small bowl, whisk together 1 tablespoon olive oil, crushed garlic, salt, pepper, soy sauce, and miso paste.2 tablespoons olive oil, 2 cloves garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon soy sauce, 1 teaspoon brown or red miso paste, 1/2 teaspoon liquid smoke
Marinate the Watermelon
- Brush the marinade over both sides of each watermelon steak.
Cook the Steaks
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the watermelon steaks to the pan. Cook for 5 minutes on each side.
- Uncover, increase the heat to medium-high, and cook for 2 more minutes on each side, until browned.
Serve
- Drizzle with balsamic glaze to resemble grill marks as a garnish with sesame seeds or crumbled feta or shaved parmesan (dairy or vegan).Balsamic glaze, Sesame seeds
Notes
- Watermelon slices should be cold and well-dried for the best sear.
- A large non-stick or cast-iron skillet works best for even browning.
- Use a basting brush for even marinade coverage and avoid oversaturating the steaks.
- Skipping the drying step. Too much moisture keeps the watermelon from browning.
- Forgetting to preheat the pan. A properly heated skillet is key for that golden crust.
- Cooking on heat that’s too high from the start. You need a slow start to warm it through before searing.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator and enjoy within 1–2 days for best texture. Avoid stacking slices when storing. Use parchment between layers to prevent sogginess.
- Not ideal for freezing due to high water content.
- For reheating, a non-stick skillet over low heat works best to preserve the crust. Add a splash of soy sauce if it seems dry.
