Can you tell I’m finding different ways to use up the vast end-of-summer watermelon supply from Dad’s garden? They and tomatoes are coming out our ears, and I can only make so many “Melon Man” Cocktails (although it’s fun trying)!
And it’s been a busy week. I started rehearsals as Musical Director for a production of The Secret Garden at a local college, and the schedule is kicking my butt! Friday and Saturday, I work the checkout line at our church rummage sale (along with supplying baked goods for the accompanying church bake sale). Then Sunday, we travel a couple of hours south to central Indiana for my MIL’s 8Oth birthday.
SO, I’m REALLY hoping to squeeze in a little grilling action sometime. It’s starting to get cooler now, so our grilling days will be numbered soon. I like this BBQ sauce. Besides using up the melons from the garden, 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 darned tasty on ribs and chops as well.
- 4 1½-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
- ¼ teaspoon dry mustard
- ¼ teaspoon cumin
- ⅛ teaspoon chili pepper flakes
- 1½ teaspoons honey
- 1½ teaspoons Worcestershire Sauce
- 1½ 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, 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