Cast-Iron Watermelon

“And, if you have the ability, I prefer using a charcoal grill for the watermelon; place it directly over a medium-high flame without any oil for about 45 seconds or a minute. You’ll look for some grill marks, flip it, and then grill it about another minute until it's heated.”

Cast-Iron Watermelon

Yields: 4 servings

• 1 (1-inch-thick) center slice watermelon, cut into 8 equal wedges
• ¼ cup balsamic vinegar
• 2 tsp peanut, grapeseed or coconut oil, divided
• 1 lime, cut in half
• ¼ cup crumbled feta cheese
• coarse sea salt
• Tajín seasoning

In small saucepan, heat balsamic vinegar over medium heat until thick, syrupy and reduced by half, being careful that it doesn’t burn; remove saucepan from heat and allow vinegar to cool.

Meanwhile, preheat 10- to 12-inch cast-iron skillet over high heat. Reduce heat to medium-high; add 1 teaspoon oil and 4 watermelon wedges to skillet. Cook 1½ to 2 minutes or until watermelon is heated through and caramelized in spots, turning with tongs to lightly sear both sides.

Transfer wedges as they are done to salad plates, 2 wedges per plate. Repeat process, preheating skillet, adding remaining 1 teaspoon oil, searing watermelon and transferring to plates as they are done. Drizzle vinegar over watermelon; squeeze some lime juice on top and sprinkle with cheese and a pinch each salt and seasoning to serve.