Chef Steph's Seared Watermelon
3 cups seedless watermelon, cut into 1 inch cubes
2 tbs olive oil
1 tbs sesame oil
1/2 cup soy sauce
1/4 cup tahini
2 tbs ground ginger
1 lime, juiced and zested
Toss all of the ingredients together in a bowl and allow to marinade in the refrigerator for at least 6 hours, but preferably up to 24.
Drain the watermelon, but save all of the marinade. Heat a cast iron pan to high heat, and sear the watermelon cubes on all sides for a few minutes. Make sure the watermelon releases some of its juices. Set aside.
Boil the marinade liquid in a saucepan until it reduces by half. Spoon it over the watermelon and enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.