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Watermelon steak
Watermelon steak at 51 Lincoln in Newton Highlands. (Erik Jacobs for the Boston Globe)

Watermelon steak

Serves 4

Vegetable oil (for brushing)
1/4 large watermelon
1/4 bottle cream sherry
4 tablespoons ( 1/2 stick) unsalted butter
Salt and pepper, to taste
1. Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan.

2. Discard the rounded end of the watermelon. Cut the watermelon into 4 even slices, each at least 1-inch thick. Remove the rind.

3. Place the slices in the roasting pan. Pour the sherry over them and dot 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.

4. Place watermelon on a rimmed baking sheet to cool. Strain cooking juices. Serve watermelon with juices spooned over, and feta cheese. Adapted from 51 Lincoln