This stuff is so easy to make. It’s sweet, tangy, savory, delicious...the list goes on and on and on! It provides just the right amount of heat and sweet to the salty richness of grilled meats. Along with enhancing the flavor of steaks, it’s pretty tasty on ribs and chops as well.
4 boneless ribeye or New York strip steaks, 1 1/2 inches thick
2 tablespoons canola oil
Salt and freshly ground pepper
1 teaspoon extra virgin olive oil
1 small onion, finely diced
1 clove garlic, chopped
1 cup J&A Watermelon Rind, pureed
1 cup ketchup
1/4 teaspoon dry mustard
1/4 teaspoon cumin
1/8 teaspoon chili pepper flakes
1 1/2 teaspoons honey
1 1/2 teaspoons Worcestershire Sauce
1 1/2 teaspoons fresh lemon juice
- Remove steaks from the fridge and brush all sides with canola oil. Season well with salt and pepper. Allow to set, covered, at room temperature for about 30 minutes.
- In a heavy medium saucepan, heat oil over medium high heat. Add onion and garlic. Cook, stirring frequently, until tender, about 3 to 4 minutes. Add the watermelon puree, ketchup, dry mustard, cumin, chili pepper flakes, honey, Worcestershire Sauce and lemon juice. Reduce heat and simmer, stirring frequently, for 20 to 25 minutes, or until mixture is reduced to about 1 to 1 1/2 cups. Set aside.
- Heat grill to high. Place steaks on the grill and cook for about 4 to 5 minutes. Turn steaks over and cook, with the lid closed, for another 3 to 5 minutes for medium rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium well. During the last few minutes of grilling, baste with sauce. Place steaks on a platter, baste with more sauce and cover loosely with aluminum foil to rest for 10 minutes.
- Serve with extra Watermelon BBQ Sauce.