½ watermelon, large, seedless
2 tbsp olive oil
½ tsp liquid smoke
2 garlic cloves, minced
¼ tsp salt
¼ tsp pepper
For Garnish:
balsamic reduction
feta cheese, crumbled
fresh mint, chopped
Cut watermelon in half lengthwise. Place flat side down, and cut 1½-inch wide slice. Cut the largest rectangle possible from each of these slices. There should be about 6 steaks from ½ of a watermelon.
Pat each of the steaks dry with paper towels. If time permits, place them in the refrigerator uncovered for 1 to 2 hours to dry out excess moisture. Give them a final pat right before preparing.
Whisk together oil liquid smoke, garlic, salt, and pepper. Liberally brush on both sides of watermelon steaks.
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 warm, topped with balsamic reduction, feta, and mint.
Sugar: 23g
:
Calcium: 29mg
Calories: 155kcal
Carbohydrates: 29g
Fat: 5g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 425mg
Protein: 2g
Saturated Fat: 1g
Sodium: 102mg
Vitamin A: 2134IU
Vitamin C: 31mg
