Watermelon Steak

(adapted from 51 Lincoln restaurant, Boston Globe)

4 watermelon steaks ( rectangular peices about 3 x 4 x 1.5 inches)

1/2 cup cream sherry

4 tbs unsalted butter

Salt and pepper to taste

Vegatable oil for brushing

feta or cotija cheese

1/4 cup balsamic vinegar

6 mint leaves, chiffonade

Preheat oven at 350 degrees. In large roasting pan, oil a piece of parchment paper the size of the pan.

Prep watermelon, removing rinds. Place the slices in the roasting pan. Pour the sherry over them and dot equally with butter. Sprinkle with salt, and very lightly with pepper. Cover the watermelon with the parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.

In the meantime bring to boil balsamic vinegar in saucepan and reduce in half.

When done, remove watermelons. Serve with mint, cotija/feta cheese and drizzle balsalmic reduction.

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