Paleo + Gluten Free
- salt + pepper
- balsamic vinegar
- 2 cups small-ish cubed watermelon
- 1/4 cup fresh herb {i used cilantro but mint basil or parsley would also work!}
- 1/2 cup crumbled feta {optional}
- 2 tbsp. high quality balsamic vinegar
- favorite fat {i used kerry gold butter}
- 1/2 medium onion thinly sliced
- 1.25 lbs your favorite cut of steak cut into bite sized pieces
- 1/2 tsp. garlic powder
- your favorite lettuce leafs washed and ready to be filled!
- Carbohydrate 3.019795 g
- Cholesterol 0 mg
- Fat 0.0275 g
- Fiber 0.467500013113022 g
- Protein 0.315485 g
- Saturated Fat 0.01155 g
- Serving Size 1 1 -3 (314g)
- Sodium 156.7415 mg
- Sugar 2.55229498688698 g
- Trans Fat 0.0077 g
- Calories 13 calories
Step-by-step
- Place your watermelon, fresh herb {or herbs}, feta, and balsamic vinegar in a bowl and mix well.
- Taste test and add salt + pepper and any other adjustments as needed. Mix Well and cover.
- Store in the fridge for at least an hour or up to 1-2 days.
- Get a large skillet heating with your favorite fat.
- When ready, add in your sliced onions and let it get all pretty in the pan {you can go for either translucent or caramelized -- totally up to you!}
- When your onions are almost finished cooking, add your steak and let it cook to your favorite level of done.
- When your steak is almost done, add in a few dashes of balsamic vinegar, garlic powder, salt + pepper. Stir it around and taste test -- adjust your seasoning if / as needed.
- You can at this point serve the steak and watermelon as is, mix them together or make a lettuce wrap!
- When filling your lettuce leaf, we like to have a bit more watermelon than steak so you get a really awesome mix of tangy, cold watermelon and steak in every bite!
- Pro Tip: The juice at the bottom of the Watermelon bowl + your steak can be drizzled over your lettuce leaf for extra awesome noms!
Temperature Contrasts
Hot beef meeting cold fruit creates a dynamic textural tension that relies on strict thermal management. Sear the meat over high heat in a cast-iron skillet to achieve a deep Maillard crust without overcooking the interior. Maintain a high heat threshold so the pan evaporates surface moisture instantly rather than stewing the protein.Acid and Fat Balance
Balsamic vinegar provides acetic acid to cut through the rendered animal fat and rich optional feta cheese. Substitute red wine vinegar or apple cider vinegar at a one-to-one ratio if balsamic is unavailable, though adjustments to sugar may be necessary to match the sweetness profile. Marinate the cubed watermelon for at least sixty minutes to allow cellular walls to break down and absorb the vinegar evenly.Structural Integrity
Crisp lettuce leaves serve as a moisture barrier between the warm pan drippings and the hand. Double-layer structurally weak varieties like butterhead lettuce to prevent tearing under the weight of the filling. Spoon excess pan juices sparingly over the finished assembly just before eating to preserve the crunch of the leaf.
