Grilled Watermelon Steaks with Chili-Lime Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick watermelon slices grilled until caramelized and topped with a spicy, tangy chili-lime salt for a unique summer appetizer or side. This American-inspired vegetarian recipe, ready in about 20 minutes, pairs seedless watermelon, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 American cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 small seedless watermelon into 1-inch thick steaks, about 6 slices. Brush both sides of each slice with 2 tbsp olive oil to prevent sticking.
  2. Step 2: Preheat grill to medium-high heat (around 400°F). Place watermelon steaks directly on the grill grates and cook for 3-4 minutes per side until grill marks appear and edges begin to caramelize.
  3. Step 3: While grilling, combine 1 tsp chili powder, 1/2 tsp coarse sea salt, and 1 tsp fresh lime zest in a small bowl.
  4. Step 4: Remove watermelon from grill and immediately sprinkle the chili-lime salt mixture evenly over both sides. Drizzle with 1 tbsp fresh lime juice for a bright finish.
  5. Step 5: Serve warm or at room temperature as a refreshing, smoky summer treat.

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