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pan-seared watermelon steak


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Servings: 6


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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Flip and cook for another 5 minutes.

Step 5

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.

Step 6

Remove watermelon steaks from heat and plate.

Step 7

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).

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