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Watermelon Steak Salad

Roasted watermelon steak simply seasoned & roasted to the texture & consistency of a meaty medium rare ribeye for a delicious summer treat.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Soul Food
Servings: 4 people
Calories: 342kcal
Author: Marwin Brown


  • 1 small watermelon
  • 1 tsp course ground black pepper
  • 1 tsp sea salt
  • 1/2 tbsp balsamic vinegar


  • Preheat oven to 400 degrees
  • Carve watermelon (rinds removed) into 4 rectangular pieces. Each should be about 1/2 in thickness.
  • Line baking sheet with foil and grease with oil spray. Place all 4 watermelon pieces on the baking sheet with ample room between each. Season with salt, pepper and splash of the vinegar.
  • Add another sheet of foil on top of the melons and roast for about 30 minutes. 
  • Remove the foil and bake uncovered for another 10-20 minutes.


I've made this recipe without the pistachios before and its just as tasty so if pistachios aren't readily available or just not your thing go without or substitute other nuts for a crunchy texture.


Calories: 342kcal | Carbohydrates: 86g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 1275mg | Fiber: 5g | Sugar: 70g | Vitamin A: 6400IU | Vitamin C: 91.2mg | Calcium: 84mg | Iron: 2.8mg
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