This is my third creation in the #veganclocktowerchallenge. I went vegan after I started working there, and practically everyone in the kitchen knows I’m vegan– so after starting this blog, I thought it would be fun to recreate some of the dishes they serve in a fine-dining restaurant. The steaks there are served with triple-cooked chips and a side salad. I made my own sides but I tried to plate the steak the way we plate it at the restaurant. I was pleasantly surprised at the final result — not to mention my folks loved it also (I made extra for them to try). Follow me on Instagram to see everything I make from the menu!
What You’ll Need:
- 1 vegan steak — I used a pre-marinated seitan steak (see pictured below!)*
- 2 cups fresh green beans
- 2/3 cup crimini mushrooms, finely chopped
- 1 bag of baby potatoes (I used the organic mini medley of potatoes from Trader Joe’s)
- 1 bunch of thyme
- 1/4 cup fried onions
- salt and pepper
- 1 teaspoon steak seasoning (I used Grill Mates Montreal steak seasoning)
- 1 tablespoon essential seasoning mix**
- 1 cup vegetable broth
- 2 tablespoons steak sauce (make sure it’s vegan! I used a generic store brand of steak sauce)
- 1 tablespoon browning sauce (I used Gravy Master seasoning and browning sauce)
- 3 tablespoons prepared cornstarch***
- 4 1/2 tablespoons olive oil or 4 tablespoons avocado oil and 1/2 tablespoon olive oil
- cast iron skillet for steak (optional)
** I wrote this recipe so that all items can be prepared and served together as opposed to writing out the directions for each component. If you follow the recipe as is, the entire dish should be finished around the same time so you don’t have to wait!**
What to Do:
- Sprinkle steak seasoning on either side of steak and set aside until ready to sear.*
- In a small saucepan, bring 1 1/2 cups of water to a boil. Add baby potatoes and continue to boil.
- While potatoes boil, heat one tablespoon olive oil in a small skillet on low heat.
- Once hot, add green beans and stir to mix with olive oil. Saute green beans for approximately 3-4 minutes, stirring occasionally.
- Add fried onions, about 3-4 sprigs of thyme (remove the herbs from the stems) and approximately 1 teaspoon of salt. Stir.
- Saute for another 3-4 minutes, stirring occasionally– fried onions should become slightly browned but be careful not to brown or burn the green beans. Remove green beans from heat and set aside, but leave in skillet.
- Check potatoes — boil for approximately 3-4 more minutes, or until fork-tender. Remove from heat and drain.
- Place prepared green beans on serving dish or in a separate container and set aside. Leave any remnants of oil in the skillet.
- Return the skillet to low-medium heat and add mushrooms.
- Saute mushrooms for approximately 4 minutes, until slightly browned.
- Turn to high heat and add 1 cup of vegetable broth. Bring broth to a boil.
- Once broth is boiling, reduce heat to a simmer.
- Add steak sauce, browning sauce and essential seasoning blend. Stir vigorously until steak sauce has completely dissolved into broth.
- Let sauce continue to simmer for 6-7 minutes. Add 4-5 sprigs of thyme to sauce (remove herbs from stems) and stir.
- Continue to simmer for another 3-4 minutes. Remove from heat.
- Add prepared cornstarch to sauce one tablespoon at a time, stirring vigorously after tablespoon and waiting approximately 1-2 minutes between tablespoons.**
- Let sauce fully thicken, about 4-5 minutes.
- Heat 3 tablespoons olive oil or avocado oil in a cast iron skillet on medium heat.****
- Once hot, add steak to skillet (be careful of oil splatter!)
- Sear steak for about 3 minutes on one side. Steak should move freely in skillet after 3 minutes.
- Turn steak and sear on the other side for 3 minutes. If necessary, add about 1 tablespoon of additional oil before searing on the other side if most of the oil has been absorbed by the steak from the first sear.
- Turn steak again and sear for another 3 minutes.
- Turn steak once more and sear for another 3 minutes. Steak should be browned on each side– be careful not to burn steak unless you prefer it to be darker or “crisper” (remember this is seitan, not beef!)
- Remove steak from heat.
- Repeat steps 18-23 if you have another steak to sear.
- Transfer steak to a serving dish.
- Transfer green beans to serving dish.
- Transfer potatoes to serving dish.
- Drizzle potatoes with remaining 1/2 tablespoon of olive oil and sprinkle with salt and pepper to taste.
- Serve mushroom and thyme gravy on the side or drizzle on top of steak. Bon appetit!
* Here is the steak I used, in the packaging. You can make your own steaks of course — I wanted to try these that were being sold at a vegan cheese shop I went to. As you can see, they were pre-marinated in the packaging. If your steaks are pre-marinated, you can ditch the dry steak seasoning all-together. I added it to the recipe for extra flavor. If your steak aren’t pre-marinated, up the amount to 1 teaspoon of seasoning for each side instead of 1 teaspoon for both sides.
** Essential seasoning blend can be found on the recipes page.
*** To make the prepared cornstarch, add approximately 2 tablespoons cornstarch with 2 tablespoons of cold water (so equal parts of each ingredient). You can not add cornstarch directly to hot sauces to thicken them– the cornstarch will become clumpy. When this recipe calls for adding prepared cornstarch, it’s this mixture of cornstarch mixed with water. Remember, the ratios are equal!
**** Avocado oil has a higher heat tolerance than olive oil. For searing in a cast iron skillet it is recommended to use an oil with a higher heat tolerance– however, those are the rules when searing a beef steak. I used olive oil, but it might still be helpful to sear a seitan steak using an oil with a higher heat tolerance. The next time, I’m going to use avocado oil — I’m an amateur cook, so you guys can learn from my mistakes with me! But these steaks turned out pretty well using the olive oil, however, they might be even better using avocado oil.
Date posted on Instagram: 6/7/18