Ingredients

Watermelon Piece - 1 pound

Microgreens 

Aji Chile Mix (chopped, seeds removed)

Watermelon Rinds - 6 ounces

Salt - 1 teaspoon

Honey - ¼ tablespoons

Shelled pecans, pieces preferred - 4 tablespoons

Recipe

1. Make the chili salt, to do this remove all of the seeds from your chiles and set aside. Then, toss the seeds and salt together in a ratio of 3 parts salt to 1 part seeds.

2. Cut the watermelon into 4 inch by 4 inch pieces. Try your best to make nice square pieces, but don’t worry about making them perfect. Liberally sprinkle your chili salt over the watermelon pieces and set in your refrigerator overnight. You can do this same day, an hour or two prior, but the texture will be slightly different. 

3. To prepare the dish, pull the watermelon and pat dry to allow for a good sear. To prepare the steaks, sear them in a hot pan for 1 to 2 minutes per side. Make sure your exhaust fan is on because the moisture will cause a lot of steam to release.

4. In a separate pan, sautee your watermelon rinds, pecans, and chiles together with your honey and salt. Additionally, you can toast the pecans in the oven beforehand, and add them to the mix for an even roasting.

5.To serve, toss in the microgreens just before serving so they are warm but still crunchy. Then, place the watermelon steak sliced on top.