Ingredients

The following ingredients have 4 Servings
  • 4 1 1/2-inch thick boneless ribeye or new york strip steaks
  • 2 tablespoons canola oil
  • salt and freshly ground pepper
  • 1 teaspoon extra virgin olive oil
  • 1 small onion, diced
  • 1 clove garlic, chopped
  • 1 cup diced, seedless watermelon
  • 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

Instruction

  • 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, ketchup, dry mustard, cumin, chili pepper flakes, honey, Worcestershire Sauce and lemon juice. Reduce heat and simmer, stirring frequently, for 20-25 minutes, or until mixture is reduced to about 1 cup. 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