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beyond steak recipe
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Beyond Steak Filet and Potato Flatbread with Sticky Onions

Course: Main Course
Servings: 4 People
Author: Chef D

Ingredients

Steak Sauce

  • 2 tablespoons no-soy soy sauce or tamari-style sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon Montreal steak seasoning
  • 2 tablespoons tomato paste
  • 2 tablespoons ketchup

Flatbread

  • 1 flatbread or prepared pizza dough
  • 1/2 cup caramelized sticky onions
  • 1/2 cup plant-based mozzarella cheese
  • 1 Yukon potato microwaved 3 to 4 minutes and thinly sliced
  • 1 tablespoon truffle oil or olive oil
  • Salt and black pepper to taste
  • 1 Beyond Steak Filet
  • 1 teaspoon oil for searing
  • Garlic chips for garnish
  • Smoked salt for garnish
  • Chives dill, and parsley, for garnish
  • Edible flowers for garnish
  • Optional finishing dots: whole grain mustard vegan sour cream, agave, smoked salt, and vegan truffle cream mixed together

Instructions

  • Preheat oven to 500°F.
  • Make the steak sauce: add no-soy soy sauce, vegan Worcestershire sauce, balsamic vinegar, maple syrup, onion powder, Montreal steak seasoning, tomato paste, and ketchup to a small pot.
  • Simmer for 2 to 3 minutes, then blend until smooth.
  • Place the flatbread or prepared pizza dough on a baking sheet or pizza peel.
  • Spread caramelized sticky onions over the base.
  • Sprinkle lightly with plant-based mozzarella.
  • Toss the thinly sliced microwaved Yukon potato with truffle oil or olive oil, salt, and black pepper. Layer the potato slices over the flatbread.
  • Bake for about 4 minutes, until the base is hot and the cheese begins to melt.
  • Pat the Beyond Steak Filet dry. Season with salt and pepper.
  • Heat oil in a skillet over medium to medium-high heat. Sear the filet for about 3 to 3 1/2 minutes per side, until browned and heated through.
  • Let the filet rest briefly, then slice.
  • Drizzle the flatbread generously with steak sauce.
  • Preheat oven to 500°F.
  • Make the steak sauce: add no-soy soy sauce, vegan Worcestershire sauce, balsamic vinegar, maple syrup, onion powder, Montreal steak seasoning, tomato paste, and ketchup to a small pot.
  • Simmer for 2 to 3 minutes, then blend until smooth.
  • Place the flatbread or prepared pizza dough on a baking sheet or pizza peel.
  • Spread caramelized sticky onions over the base.
  • Sprinkle lightly with plant-based mozzarella.
  • Toss the thinly sliced microwaved Yukon potato with truffle oil or olive oil, salt, and black pepper. Layer the potato slices over the flatbread.
  • Bake for about 4 minutes, until the base is hot and the cheese begins to melt.
  • Pat the Beyond Steak Filet dry. Season with salt and pepper.
  • Heat oil in a skillet over medium to medium-high heat. Sear the filet for about 3 to 3 1/2 minutes per side, until browned and heated through.
  • Let the filet rest briefly, then slice.
  • Drizzle the flatbread generously with steak sauce.
  • Add sliced Beyond Steak Filet on top.
  • Garnish with garlic chips, smoked salt, chives, dill, parsley, and edible flowers.
  • Add small dots of the mustard, vegan sour cream, agave, smoked salt, and vegan truffle cream mixture if using.
  • Slice and serve warm.