Garnish: balsamic reduction, crumbled feta cheese, chopped fresh mint
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.