½ large seedless watermelon
2 Tbsp olive oil 30 mL
½ tsp liquid smoke
2 cloves garlic minced
¼ tsp each salt and pepper
Garnish: balsamic reduction, crumbled feta cheese, chopped fresh mint
Cut: Cut watermelon in quarters lengthwise. Place flat side down, and cut 1 ½ inch wide slice. Cut the largest rectangle possible from each of these slices. You should be able to get about 3 steaks from 1/4 of a watermelon.
Dry: Pat each of the steaks dry with paper towels. If you have time, place them in the refrigerator uncovered for 1 to 2 hours to dry out excess moisture. Give them a final pat right before preparing.
Flavor: Whisk together oil liquid smoke, garlic, salt, and pepper. Liberally brush on both sides of watermelon steaks.
Saute: Lightly grease a large saute pan over low/medium. Gently slide each steak in, cooking for about 5 minutes on each side. Increase heat to medium-high and continue to cook each side for one minute, or until lightly browned.
Serve: Serve warm, topped with balsamic reduction*, feta, and mint.