Pan seared Watermelon Steak is a delicious and completely gorgeous vegan meal. Fresh watermelon slices are marinated in miso, garlic, and soy, and then cooked to perfection, turning juicy melon into perfectly chewy steaks.
Slice the watermelon in half and then into round slices that are approximately 1 inch thick. Cut the rind away to create 6 or more rectangular watermelon steaks.
Pat the watermelon rectangles dry with paper towels, removing as much moisture as possible.
Whisk together 1 tablespoon of the olive oil with garlic, salt, pepper, soy sauce, and miso paste.
Brush the marinade onto the watermelon slices, covering both sides.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Fry the watermelon for 5 minutes on each side, keeping the pan covered with a lid. Then turn the heat up to medium high and fry for 2 more minutes on each side, uncovered, until the watermelon steaks are slightly browned. Serve drizzled with balsamic glaze.
To dry the watermelon out really well, let the slices of melon sit in the fridge overnight, uncovered. Some of the moisture will evaporate and then you can briefly pat it dry before you start cooking.
Garnish with sesame seeds and/or a sprinkle of regular or vegan cheese, such as feta or shaved parmesan.