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Watermelon steak tartare from the Big Green Egg

A surprising, vegetarian twist on the classic steak tartare.Use the Big Green Egg to dry slices of watermelon. By removing the moisture, the flavor is concentrated, the flesh gets a meaty character, and a delicious subtle smokey flavor.

Ingredients

1Olive oil
1units.itemsShallot
1units.itemsSeedless watermelon
Ginger
1Soy sauce
4units.itemspitted olives
Sriracha
0.25Madras curry powder

4units.itemsRadishes
120gFeta
2.5units.centimeterdaikon
1units.itemsSpring onion
20units.itemsUnsalted cashew nuts
1units.itemsLarge pickle
4Sprigs of flat-leaf parsley

Big Green Egg Large
Stainless steel rack
ConvEGGtor Basket
Cooking ring (Ø 12 cm)
Cast Iron Skillet
ConvEGGtor
Cutting ring (Ø 2½ cm)

Preparation

  1. Bring the Big Green Egg with convEGGtor and stainless steel grid to 110°C.
  2. Remove the skin from the watermelon and cut into 6 slices.
  3. Place the slices on the grid, sprinkle with black pepper, and close the EGG lid.
  4. Let dry for about 2 hours, then close the air supply and let the melon dry further until the next morning.

  1. Toast the cashew nuts golden brown in the skillet.
  2. Cut the spring onion into strips and place in ice water.
  3. Cut the radish into wedges, cut rounds from the daikon, and cut the pickle into diamonds.

  1. Place the cooking ring on the plate and fill with the watermelon mixture, pressing down lightly.
  2. Repeat for the remaining plates.
  3. Garnish with crumbled feta, cashew nuts, radish, daikon, pickle, crispy spring onion, and parsley.