Spicy Grilled Watermelon Steak with Blue Cheese Fondue Recipe

Intriguing Flavor Combinations: Have You Ever Grilled Your Fruit?

Did you know that according to recent culinary trends data, unexpected ingredient pairings are seeing a significant surge in popularity, with gourmands actively seeking out unique flavor profiles? This statistic might lead you to ponder: have you ever considered grilling your fruit, let alone transforming it into a hearty “steak”? Today, we’re diving into a dish that defies convention and tantalizes the taste buds: Spicy Grilled Watermelon Steak with Blue Cheese Fondue. It’s a bold, visually stunning, and surprisingly satisfying creation that brings together the sweet, refreshing essence of watermelon with the smoky char of the grill, all brought together by a luxurious, piquant blue cheese fondue. Prepare to have your culinary perceptions challenged and your palate delighted!

Ingredients That Sing Together

The magic of this dish lies in the interplay of contrasting flavors and textures. We’ve selected ingredients that complement each other, but feel free to adjust to your preferences! Think of the watermelon as a canvas, the glaze as the vibrant paint, and the fondue as the rich, velvety frame.

• For the Watermelon Steaks:
  • 1 large seedless watermelon, about 6-8 lbs (a firm, well-ripened one is key for the best texture)
  • 2 tablespoons olive oil (for greasing the grill and watermelon)
  • 1/4 cup balsamic glaze (provides a beautiful sheen and tangy sweetness)
  • 1 tablespoon honey or maple syrup (adds a sticky caramelization)
  • 1 teaspoon chili powder (for a gentle warmth that complements the sweetness)
  • 1/2 teaspoon smoked paprika (enhances the grilled flavor and adds a subtle smokiness)
  • Salt, to taste (enhances all flavors)
  • Freshly ground black pepper, to taste
• For the Spicy Blue Cheese Fondue:
  • 4 oz blue cheese, crumbled (a sharp, pungent variety like Gorgonzola or Roquefort works wonderfully)
  • 4 oz cream cheese, softened (adds creaminess and stability to the fondue)
  • 1/4 cup heavy cream or milk (adjust for desired consistency; cream for richness, milk for lighter)
  • 1 clove garlic, minced (adds a pungent aroma and flavor)
  • 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes (for that kick!; adjust to your spice preference)
  • Pinch of nutmeg (optional, but adds a warm, complex note)
  • Fresh chives or parsley, chopped (for garnish and freshness)

Timing is Everything

While the average grilling recipe might require more hands-on time, this dish is remarkably quick. The 20 minutes of prep are mostly for slicing and whisking, and the grilling and fondue making happen concurrently, bringing this unique dish to your table in under an hour.

Step-by-Step: Crafting Culinary Art

Step 1: Prep the Watermelon

Begin by carefully slicing your watermelon. Trim off the rind to create a large, rectangular or circular “steak” shape, about 1 to 1.5 inches thick. You can get one or two thick slices from the center. Cut any remaining watermelon into smaller chunks or wedges for other uses, as we’re focusing on these prime steaks. Pat the watermelon slices very dry with paper towels; this is crucial for achieving a good sear on the grill and preventing excess moisture from steaming the fruit.

Step 2: Make the Spicy Glaze

In a small bowl, whisk together the olive oil (about 1 tablespoon, reserving the rest for grilling), balsamic glaze, honey or maple syrup, chili powder, smoked paprika, salt, and pepper. Taste and adjust the seasonings to your liking. You want a balance of sweet, spicy, and a hint of smokiness that will caramelize beautifully on the grill.

Step 3: Grill the Watermelon

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Brush the watermelon steaks on both sides with a little olive oil. Grill the watermelon for about 4-6 minutes per side, until beautiful grill marks appear and the watermelon has slightly softened but still holds its shape. It should be tender but not mushy. During the last minute of grilling, generously brush the spicy glaze over both sides of the watermelon steaks. The glaze will caramelize and become wonderfully sticky.

Step 4: Prepare the Blue Cheese Fondue

While the watermelon is grilling, prepare the fondue. In a small saucepan over low heat, combine the crumbled blue cheese, softened cream cheese, and heavy cream (or milk). Stir gently until the cheeses are melted and the mixture is smooth and creamy. If it’s too thick, add a splash more cream or milk until you reach your desired fondue consistency. Stir in the minced garlic, cayenne pepper (or red pepper flakes), and nutmeg (if using). Continue to heat gently, stirring, until warmed through. Be careful not to boil.

Step 5: Assemble and Serve

Once the watermelon steaks are perfectly grilled and glazed, carefully transfer them to serving plates. Spoon the warm blue cheese fondue generously over the top of each watermelon steak. Garnish with fresh chopped chives or parsley for a pop of color and freshness. Serve immediately while the fondue is melted and the watermelon is warm and smoky.

Nutritional Snapshot

Below is an estimated nutritional breakdown. Please note that exact values can vary based on specific ingredients and portion sizes.

• Calories: Approximately 300-450 per serving (depending on fondue ingredients and glaze)
• Protein: 10-15g
• Fat: 15-25g (primarily from cheese and olive oil)
• Carbohydrates: 30-40g (mostly from watermelon and honey/maple syrup)
• Fiber: 2-4g

Healthier Twists on the Classic

Looking to lighten up this decadent dish without sacrificing flavor? Here are a few swaps:

• For the Glaze: Use a reduced-sodium soy sauce instead of balsamic glaze, mixed with a touch of agave nectar, chili flakes, and smoked paprika.
• For the Fondue: Opt for a lighter blue cheese, use a lower-fat milk or cashew cream instead of heavy cream, and increase the garlic and spice to compensate for richness. You could also incorporate a small amount of Greek yogurt for creaminess without the fat.
• Reduced Cheese: Use half the amount of blue cheese and blend with a flavorful, low-fat ricotta or cottage cheese for a creamy base.

Elevate Your Presentation

This dish is a showstopper on its own, but here are some ideas to enhance the experience:

• As a Starter: Serve smaller cuts of the grilled watermelon with a drizzle of fondue as an appetizer.
• As a Main Course: Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Toasted baguette slices are also excellent for dipping.
• Garnish Power: Sprinkle with toasted walnuts or pecans for added crunch, or a few mint leaves for an unexpected fresh contrast.

Common Mistakes to Avoid

Even the most adventurous dishes can encounter a few hiccups. Here’s how to steer clear of common pitfalls:

• • Over-grilling: Watermelon can turn mushy very quickly. Keep an eye on it and aim for tender, not falling apart.
• • Not Patting Dry: Excess moisture will steam the watermelon instead of searing it, leading to a less desirable texture and no grill marks.
• • Boiling the Fondue: Overheating the blue cheese fondue can cause it to separate or become grainy. Keep the heat low and gentle.
• • Under-seasoning: Both the watermelon glaze and the fondue need adequate salt and spice to balance the sweet and rich elements.

Storing What’s Left

This dish is best enjoyed fresh. However, if you have leftovers:

• • Watermelon: Store any leftover grilled watermelon in an airtight container in the refrigerator for up to 2 days. It can be eaten cold or gently reheated.
• • Fondue: The blue cheese fondue can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat it on the stovetop over low heat, adding a tablespoon of milk or cream if it’s too thick.

A Bold Culinary Adventure Awaits

This Grilled Watermelon Steak with Blue Cheese Fondue is more than just a recipe; it’s an experience. It’s a conversation starter, a testament to the boundless creativity in the kitchen, and a delicious exploration of unexpected flavor combinations. Don’t let the unusual pairing deter you – embrace the adventure! We encourage you to try this recipe and share your thoughts. Have you made anything similar? What were your favorite elements? Let us know in the comments below!

Frequently Asked Questions (FAQs)

Print