ABOVE PHOTO: Watermelon Bourbon Glaze with Grilled Flank Steak
With temperatures cooling and cravings leaning towards comforting flavors, fall presents an ideal time for households to discover adventurous twists on favourite meals. As you and your family members rework the menu for autumn, flip to versatile components that present contemporary tastes and new methods to get pleasure from traditional recipes.
One star ingredient that can be utilized for appetizers, essential programs, sides, snacks and desserts alike is watermelon. The truth is, utilizing your complete watermelon (rind included) means you’ve found a sustainable method to create nutritious meals with out meals waste.
Think about these easy, scrumptious methods to make use of your complete watermelon in your kitchen.
Within the fall, complete watermelon continues to be obtainable in lots of areas. You may as well discover mini watermelon within the contemporary reduce produce part at many native grocers. The flesh is commonly the favourite (and most-used) a part of the watermelon. Served by itself as a hydrating snack or as a part of a recipe for tasty entrees, the flesh presents one thing for practically each urge for food so no watermelon goes to waste.
Watermelon is 92% water, making it a candy alternative for staying hydrated. Even when your watermelon is overripe, don’t throw it out – as an alternative, juice or puree it to retain worth and vitamin. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a superbly grilled flank steak and serve with mashed potatoes and grilled greens for a great fall meal.
The rind is commonly thrown out – many individuals don’t understand you may eat it, too. The rind absorbs flavors added to it and provides an sudden texture to this Watermelon Walnut Currant Chutney. Attempt serving over brie with crackers or just dip with naan or baguettes.
Discover extra flavorful fall options to keep away from meals waste at: Watermelon.org.
Watermelon Bourbon Glaze with Grilled Flank Steak
1 1/2 cups watermelon juice (roughly 2 1/2 cups chopped watermelon, blended)
2 tablespoon minced garlic
1/4 cup soy sauce
1/4 cup brown sugar
2 teaspoon scorching sauce
1/4-1/2 cup bourbon
2 kilos flank steak or London broil
1/4 teaspoon cornstarch
In medium saucepan over medium-high warmth, scale back watermelon juice to 2/3 cup. Towards finish of discount, add garlic. Take away from warmth, cool 10 minutes then add soy sauce, brown sugar, scorching sauce and bourbon. Combine nicely.
Place watermelon-bourbon glaze in giant zip-top bag. Add steak and therapeutic massage to cowl meat. Shut bag and refrigerate 3-4 hours.
Warmth grill to excessive warmth. Take away steak from plastic bag and gently shake to take away extra glaze.
Grill steak 4-6 minutes; flip, grill 4-6 minutes, relying on thickness of steak. Take away from warmth. Steak must be pink in heart.
Permit steak to relaxation on platter or chopping board 10 minutes.
Combine small quantity of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high warmth, add cornstarch combination to remaining glaze and simmer 3-5 minutes. Cut back to medium warmth till combination thickens. Take away from warmth.
Reduce flank steak on bias into skinny strips. Drizzle watermelon-bourbon glaze over high.
Watermelon Walnut Currant Chutney
4 cups watermelon, juiced
2 cups watermelon rind (white half), diced small
2 tablespoons apple cider vinegar
1 1/2 cups packed brown sugar
1/2 medium white onion, sliced
1 tablespoon minced garlic
1/2 teaspoon nutmeg
1/4 teaspoon cloves, floor
1 teaspoon lemon zest
1 lemon, juice solely
2 tablespoons currants
2 tablespoons roasted walnuts
1 wheel brie cheese, for serving
crackers, for serving
In saucepan over medium warmth, scale back watermelon juice to 2 cups. Mix with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer till nearly dry.
Chill and serve over brie with crackers.
Supply: Nationwide Watermelon Promotion Board