Watermelon steak tartare
Recipe
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140 minutes
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70 minutes
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210 minutes
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4 persons
Want to make a vegetarian version of the classic steak tartare? Use the residual heat from your Big Green Egg to dry slices of watermelon. As the moisture is extracted from the melon, the flavour becomes meaty and concentrated, giving the flesh a delicious smoky flavour. Since watermelon contains a lot of moisture, pre-dry the slices for 2 hours at 110°C after a cooking session. Then close the air regulator at the bottom of the ceramic base of your kamado and open the rEGGulator slightly. The residual heat will cause the watermelon to continue drying. The result? A perfect base for your vegetarian steak tartare!
Want to cook the steak whenever you want without using residual heat? That’s also possible. In that case, dry the watermelon slices for about 4 hours at a temperature of 110°C. After that, you can immediately continue preparing this delicious appetiser.
INGREDIENTS
Residual heat
- 1 seedless watermelon of approx. 2½ kg
Tartar
- 1 shallot
- 1 tbsp olive oil
- ¼ tsp madras curry powder
- 4 seedless snocciolate pitted olives
- 1 small piece of sushi ginger
- 1 tbsp soy sauce
- 1 drop of sriracha sauce
Garnish
- 20 unsalted cashew nuts
- 1 spring onion
- 4 radishes
- 2½ cm radish
- 1 large gherkin
- 120 g feta cheese
- 4 sprigs of flat-leaf parsley
IN ADVANCE
- Using the heat shield and stainless steel grid , bring the Big Green Egg to a temperature of 110°C. Meanwhile, cut the skin off the watermelon and cut the melon into six equal slices.
- Place the watermelon slices on the grid. Grind black pepper over it and close the lid of the EGG. Let the watermelon pre-dry for about 2 hours.
- Slide the air regulator at the bottom of the ceramic base closed and open the rEGGulator slightly. Leave the watermelon slices to dry further until the following morning.
METHOD
- Remove the dried watermelon from the Big Green Egg and set aside. Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 180°C.
- Place a small skillet on the grill and wait until it is hot. Meanwhile, for the steak tartare, peel and chop the shallot. Pour the olive oil into the skillet, add the shallot and fry until translucent for about 5 minutes. Stir occasionally and close the lid of the Big Green Egg after each act.
- Stir the curry powder into the shallot, fry for about 30 seconds and remove the skillet from the EGG. Spoon the shallot into a bowl and leave to cool. Carefully wipe the skillet clean with kitchen paper and place it back on the grill. To garnish, add the cashew nuts to the skillet and grill for about 8 minutes until golden brown; stir regularly so they don’t burn. Scoop the cashews out of the skillet and set aside.
- Slice the spring onion lengthwise into thin strips and cut into pieces about 4 centimetres long. Add the spring onion to a bowl of ice water, this will make the strips nice and crispy. Cut the radishes into wedges. Cut the radish into 12 equal slices and cut out rounds with a round cutter (approx. Ø 2½ cm). Cut thegherkin lengthwise into slices about 3 millimetres thick and cut into diamond shapes.
- Finely chop the dried watermelon. For the steak tartare, finely chop the olives and sushi ginger and mix the soy sauce with the sriracha sauce. Mix the cooled shallot mixture, olives, sushi ginger and soy sauce mixture with salt and pepper to taste through the dried watermelon. Scoop into a sieve and drain.
- Place a cooking ring (Ø 10-12 cm) on the first plate and fill the ring with a quarter of the watermelon mixture. Spread it in an even layer over the ring and press slightly with the rounded side of a spoon. Remove the ring and repeat on the rest of the plates. Drain the spring onion.
- Crumble the feta over the watermelon and garnish with the cashews, radish, lettuce, gherkin, spring onion and parsley.
Cooking with residual heat
Want to know more about cooking with residual heat in the Big Green Egg? In the blog Afterglow, we take a closer look at this sustainable cooking technique.
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