Make the pecan salsa Macha. Heat canola oil to ~325°F. Fry garlic until fragrant, then add ancho, guajillo, and arbol chiles, fry until fragrant 1-2 minutes. Remove from heat and stir in pecans and pepitas and let them fry off heat for 2-3 minutes. Add oregano, brown sugar, and kosher salt, then cool slightly to room temperature. Blend/pulse in a food processor with rice vinegar to desired consistency. Reserve.
Prepare the whipped pecan cream by simmering the heavy cream and pecans gently for 6–10 minutes. Strain, cool and discard the pecans. Whip with powdered sugar to stiff peaks. Transfer to a piping bag and reserve.
Cut watermelon into eight 6-oz. steaks. Lightly coat them with canola oil and kosher salt. Grill over medium-high heat 2–3 minutes per side, turn ¼ way halfway through cooking on each side. Rest steaks for 5 minutes.
To serve, top grilled watermelon with whipped cream, spoon over salsa Macha, and garnish with crispy shallots, scallions, and flaked salt. Serve.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
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