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Cut Seedless Watermelon (1/in half lengthwise. Place flat side down, and cut 1 1/2 to 2-inch wide slices, erring on the side of too wide. Cut the largest rectangle possible from each of these slices. You should be able to get about 6 good steaks from 1/2 a watermelon.
Pat dry each of the steaks with a paper towel, then place in refrigerator, uncovered, for 1 to 2 hours to dry out excess moisture. Give them a final pat fry right before cooking.
Bring Neutral Oil (1 tablespoon) to low-medium heat in a large saute pan. Gently slide each steak in, cooking for about 5 minutes on the first side.
Flip and cook for another 5 minutes.
Increase heat to medium-high and continue to cook each side for one minute, or until sides are lightly browned. You may have to work in batches if the steaks don’t all fit.
Remove watermelon steaks from heat and plate.
Drizzle the Honey (2 tablespoon) and Balsamic Reduction (3 tablespoon) evenly over each steak. Top each with a dash of Fresh Mint (2 tablespoon), a sprinkle of Feta Cheese (1/2 cup), and a few Edible Flowers (to taste).