Pan-Seared Watermelon Steak

This Pan-Seared Watermelon Steak is made by transforming juicy watermelon into a deliciously chewy steak with a quick sear in the pan!

Course Main Dishes, Side Dishes

Cuisine American, Mediterranean

Keyword watermelon steak

Diet Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian

Occasion 4th of July, Easter

Time 30 minutes or less, 45 minutes or less

Prep Time 10

Cook Time 20

Total Time 30

Servings steaks

Calories 55

Cut: Cut watermelon in half 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 6 steaks from ½ 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.

*How to make a balsamic reduction: Bring ½ cup of balsamic vinegar to a simmer in a small saucepan. Whisking occasionally, allow balsamic to cook and reduce down until it is syrupy and coats the pan and spoon (it will reduce in volume by about half).
To cook watermelon steaks on the grill, cook on the stove as described above, but do not turn up the heat and brown on the stove. Instead, move partially cooked watermelon steaks to a well oiled grill and cook on high for a minute or two, until char lines develop.
Store cooked steaks in an airtight container in the fridge for 2 to 3 days.
To make ahead, cut the watermelon into steaks and place in the fridge until ready to cook, up to 2 days. Brush with oil right before cooking.