Vegan Steak Tagliata
“In this recipe I utilised vegan burgers as an ingredient. By using them in this way, we can open up the possibilities to make a lot more recipes vegan, including this lovely Steak Tagliata. It is an Italian dish which I have made UK-style utilising seasonal UK ingredients.”
Prep time - 30 minutes
Cook time - 10 minutes
Difficulty - Medium
Serves / makes - 2 portions, serve with other small dishes
Ingredients
2 vegan burgers, around 230g total - I have used Beyond meat and Gro (Co-Op) burgers for this recipe
1t fresh thyme leaves
30-40g watercress
1T walnut oil
1T lemon juice
Vegan Parmesan, to taste
Sea salt flakes, to taste
Freshly ground black pepper, to taste
Equipment
Frying pan
Chefs knife
Pastry brush
Spatula
Peeler
Method
Defrost the burgers completely if they were frozen.
Mould the burgers into one piece, roughly the shape of a sirloin or fillet steak.
Heat a frying pan to a very high heat, brush the steak with a little walnut oil then put it into the pan.
Sear the steak for 4-5 minutes on both sides until the colour has darkened.
Put the steak onto a chopping board, slice into thin strips. Place the steak back in the frying pan, fry on both sides of each slice. Remove from the pan and allow to cool completely.
Put the watercress onto a serving plate. Shave the parmesan using a peeler, place this on top of the watercress. Add the steak, the remaining walnut oil, lemon juice, sea salt flakes and pepper.
Vegan Steak Tagliata
Ingredients
- 2 vegan burgers, around 230g total - I have used Beyond meat and Gro (Co-Op) burgers for this recipe
- 1t fresh thyme leaves
- 40g watercress
- 1T walnut oil
- 1T lemon juice
- Vegan Parmesan, to taste
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Method
- Defrost the burgers completely if they were frozen.
- Mould the burgers into one piece, roughly the shape of a sirloin or fillet steak.
- Heat a frying pan to a very high heat, brush the steak with a little walnut oil then put it into the pan.
- Sear the steak for 4-5 minutes on both sides until the colour has darkened.
- Put the steak onto a chopping board, slice into thin strips. Place the steak back in the frying pan, fry on both sides of each slice. Remove from the pan and allow to cool completely.
- Put the watercress onto a serving plate. Shave the parmesan using a peeler, place this on top of the watercress. Add the steak, the remaining walnut oil, lemon juice, sea salt flakes and pepper.
Notes:
Equipment
Frying pan
Chefs knife
Pastry brush
Spatula
Peeler