Indulge in a fine dining experience at home with this Smoked Vegan Steak, a masterclass in plant-based textures and bold flavors. This gourmet vegan steak is infused with deep, smoky notes and finished with a luxurious Port Wine Compound “Butter” that melts into every savory bite. To add a bright, seasonal lift, we’ve topped it with a vibrant Wildflower Gremolata, blending traditional citrus and herbs with delicate floral notes. Perfect for a vegan date night or an impressive dinner party, this recipe redefines what plant-based fine dining can be. Whether you are a fan of smoky seitan or looking for a sophisticated vegan centerpiece, this dish offers a complex profile of rich wine, fresh herbs, and wood-fired essence that is truly unforgettable.
Smoked Steak with Port Wine Butter & Wildflower Gremolata
Ingredients
- 1 vegan steak slab
- 4 oz port wine cheese
- 1 bunch parsley. finely minced
- 1 lemon, zest & juice
- 1 clove garlic
- 1 tsp edible dried cornflowers/ edible petals (optional, for the "blooms"
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch smoked paprika
Instructions
- Rub the Steak with olive oil, salt, and a pinch of smoked paprika. Fire up your grill (or a heavy cast-iron pan). Sear for 4 minutes per side until you achieve charred grill marks and a medium-rare interior.
- In a small bowl, combine the minced parsley, lemon zest, grated garlic, and olive oil. Gently fold in the edible flower petals. This adds a bright, floral acidity to cut through the smoke.
- While the steak is piping hot and resting, lay slices of the Port Wine cheese directly on top. Let it begin to melt and glaze the steak.
- Slice the steak and scatter the Blooms Gremolata over the top. Serve alongside grilled asparagus or charred corn.
