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Written by Texas Highways

Serves 4



Serves 2 to 3



8 4-ounce servings

Most experts say watermelons taste best just off the vine, simply chilled and cut in wedges. But watermelon has been served in just about every way imaginable: as rind pickles, and in preserves, salads, slushes, cakes and pastries. During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses. Russians go so far as to make beer from watermelon juice.


4 beef strip loin or ribeye steaks, cut 1-inch thick

1 small white onion, coarsely chopped

1 small purple onion, coarsely chopped

3 green onions, chopped

2 jalapeños, seeded and chopped

2 T. oil

1/4 c. sugar

2 T. cider vinegar

1 tsp. Worcestershire sauce

1/4 tsp. each salt and black pepper

dash of ground cloves

Chop onions and jalapeño. Sauté in oil in a large saucepan over medium-low heat for 10 minutes or until tender, stirring occasionally. Stir in sugar and next five ingredients to sautéed onions. Cook onions 20 minutes over low heat, stirring occasionally.

Season steaks with pepper and place on grill over medium coals. Cook 9 to 12 minutes total, turning once. Remove steaks from grill. To serve, spoon onion mixture over each steak.

Serving suggestions: Blackeyed pea salad, grilled stuffed tomatoes and sourdough bread.

Variation: serve this recipe as a steak sandwich. Grill 1/2-inch thick strip loin steaks, place on toasted, oblong, French sourdough rolls. Top with warm onions.

“My Fancy Frito Pie is just a rendition of the traditional,” says Chef David Bull. “Obviously, the chili is the most important part. I have made it with venison and even veal.” Tip: To make lime-flavored sour cream, just mix a few drops of lime juice with a tablespoon of sour cream.“

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