Ingredients

1 seedless watermelon, a mini size works great

Marinade

1/4 cup tamari, soy sauce or coconut aminos

2 tablespoons rice vinegar

1 tablespoon lemon juice

1 1/2 teaspoon chili sauce such as sambal oelek

1 garlic clove, minced

2 tablespoons fresh ginger, minced

1 teaspoon miso paste

seaweed snack sheets, 1-2 sheets crumbled or a few strands of dried wakame

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut the seedless watermelon in half lengthwise, then slice into 1-inch thick steaks. Remove the rind and white flesh. Cube any smaller pieces to make poke cubes.

3. Place the watermelon steaks in a single on 1 or 2 baking trays lined with parchment paper or silicone mat. Be sure to use trays with a lip as the watermelon will release juice as it bakes. Bake for 1 hour.

4. Meanwhile, prepare the marinade. Combine the remaining ingredients in a dish large enough to hold a single layer of watermelon steaks.

5. When the watermelon has finished baking it will be nice and soft. Transfer the slices into the marinade, ensuring each piece gets fully coated. Cover the dish and marinate in the refrigerator for at least 2 hours.

6. When the watermelon is ready heat your Traeger or grill to 450 degrees Fahrenheit. Lay the slices of watermelon on the grill, leaving the marinade in the dish, and grill for 7-10 minutes PER SIDE until grill lines appear and the watermelon is nicely seared and has some browning on the outside.

7. If serving the steaks over rice, use the tasty marinade as a sauce. Or drizzle it over a salad or roasted vegetables. Take a look at my Buddha Bowls for more inspiration.

8. Garnish with a sprinkle of white and/or black sesame seeds.

Note: Any leftover watermelon steaks can be refrigerated for up to 3 days.