Miso marinated watermelon steak with butternut squash pancakes

Special tools: Cast iron pan and a large zip lock bag

1. Remove skin from watermelon, cut into steaks end to end two inches thick. Trim steaks 2 inches thick, by 2 1/2 wide by 4 inches long.
2. In a ziplock bag mix red wine, miso, mustard, garlic, Worcestershire and hot sauce.
3. Add watermelon and marinade for 12 hours.
4. Remove, season with salt and pepper.
5. In a medium low cast iron pan. Render the watermelon for 15 minutes, turn and repeat. Baste along the way.
6. In a medium mixing bowl whisk butternut squash, sour cream and egg.
7. Slowly add flour until you get to a semi thick batter.
8. In a medium low heat nonstick pan add a nub of butter and start silver dollar
   pancakes. Flip when you see small bubbles coming through.
9. Cook for 1 more minute and serve with sauté greens.
10. Remove steak from pan and let rest for 3 minutes, carve thin and plate with pancakes.