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Grilled Watermelon Steak With Pistachios and Micro Greens

4 servings

• 1 watermelon
• 3 tomatoes
• 1 tablespoon sherry vinegar
• 3 tablespoons Spanish extra-virgin olive oil (divided use)
• Salt
• Chopped pistachios
• Micro greens (cilantro, mint, arugula)
• Maldon salt (or other coarse sea salt)

Cut the ends off the watermelon. Peel the green skin off along the white frontier. Cut four slices, 2 inches thick, from the peeled watermelon. Trim each slice into a 2-by-4-inch steak.

Cut a small X in bottom of each tomato. Drop tomatoes into boiling water for 20 seconds. Drain and submerge in ice water. Peel and seed tomatoes. Cut flesh into 1/2-inch dice. Toss diced tomato with vinegar and 2 tablespoons olive oil, and season with salt.

In a skillet over medium heat, heat remaining 1 tablespoon olive oil. Add watermelon and cook for a few minutes on each side until caramelized around edges. Place watermelon on plates. Top each with a bit of tomato mixture, some pistachios and some microgreens. Season with Maldon salt and serve.

(From Chef José Andrés.)

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