Smoked Steak with Port Wine Butter & Wildflower Gremolata
Elevate your BBQ game with this show-stopping plant-based steak. We pan-sear or grill the premium Chunk Steak to a perfect char, then top it with a rich butter made from Port Wine cheese. The dish is finished with a vibrant Blooms Gremolata; a mix of fresh herbs, lemon, and edible flowers that cuts through the smoky richness.
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.
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