I love eating plain watermelon in its simple, sweet glory, but it’s also fantastic in savory dishes. The key is to pair it with contrasting flavors such as salty cheeses, bitter salad greens, acidic vinegars, or smoky grilled meats to balance the watermelon’s sweetness.
Why not try something different this summer, such as grilled steak tacos with watermelon-mango-jicama salsa? Char-grilled steak is topped with a sweet and tangy watermelon salsa and crumby Mexican cheese. The salsa is so refreshing that you may want to make extra so your guests can dunk tortilla chips in it while they’re waiting for the steak to grill.
One for the Table: www.oneforthetable.com.
Grilled Steak Tacos With Watermelon-Mango-Jicama Salsa
2 cups diced watermelon
1 cup diced mango
3/4 cup diced, deseeded, peeled cucumber
3/4 cup diced jicama
2 to 3 green onions, finely chopped
1 serrano chile, with half the seeds
1 small avocado, diced
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon olive oil
1 teaspoon rice vinegar
2 tablespoons each fresh chopped mint and cilantro
Salt, to taste
For the tacos:
4 (4- to 6-ounce) top sirloin steaks
Salt and pepper
8 white corn tortillas
1/2 cup Cotija Anejo cheese (see note)
Mix salsa ingredients (watermelon, mango, cucumber, jicama, green onions, chile, avocado, lime juice, sugar, olive oil and rice vinegar in a bowl. Stir in the mint and cilantro and set aside.
Heat the grill to high. Season both sides of the steak with salt and pepper. Place steaks on the grill, cover and cook until charred, about 5 minutes.
Turn steaks, lower the heat to medium-high (or move to the cooler area of the grill), and cook 3 to 4 minutes for medium-rare or 5 to 6 minutes for medium. Remove from grill and let stand 5 minutes before slicing.
Heat tortillas on the top rack of grill for about for 1 minute per side or until warmed through.
Place sliced steak on tortillas, top with salsa and sprinkle with cheese. Serve immediately.
Note: Cotija Anejo is a mild flavored Mexican cheese with a crumbly texture and can be found in the refrigerator section of most supermarkets.
Yield: 4 servings.