Gourmet steak dinner, but make it vegan!
It seems that more and more people are accepting vegan or fully plant-based diets these days and although I don’t consider myself 100% vegan, I’ve definitely been one of them this year. One of my sister’s was the first in my family to take the plunge almost 3 years ago and has been not-so-subtly pulling the rest of us over to the veggie side ever since. Even before this transition, we’d always been a very health-conscious family: organic-only produce and dairy, organic or all-natural meats, fresh wild-caught seafood and very limited junk or processed food. My sisters and I were the kids in school that had fruit and all-natural granola bars in our lunch bags and organic dupe snacks when we got home (read: Newman’s Own Newman-O’s instead of Oreos). Don’t even get me started on fast food. McDonald’s was not in our vocabulary.
My journey through veganism definitely began with encouragement from my sister and though I dabbled, I hadn’t made anything close to a commitment until Ash Wednesday earlier this year. My challenge for Lent was a vegan diet and it was surprisingly easier to do than I initially thought, especially when shopping and cooking on my own. My main difficulty came from the fact that at the time before COVID shutdowns began, I was traveling weekly to Phoenix for work. So I was living out of a hotel and thus, depended on eating out. As you can imagine, the vegan selections in Phoenix are limited. However, it definitely helped that a teammate and friend of mine was on the same diet so I had a struggle buddy. When Easter came around, although I reintroduced some decidedly non-vegan foods to my stomach, it was at a much lower consistency. Vegan habits die hard, I guess.
Anywho, due to my extended dabble in a vegan diet, I’m not new to mushroom steaks. I wasn’t even planning on making this dish last night, but a newly opened bottle of red wine had sparked the idea to cook something utilizing it. And what goes better with red wine than a steak dinner? Hence, a classic steak and potatoes dish with a gourmet red wine sauce, and of course a green veggie to round out the plate. Like all of my recipes, this meal is inspired by combining my favorite elements of high-end steak and red wine sauce restaurant dishes and recipes I’ve had before. Well, that and the coincidence that I had went grocery shopping earlier that day and wanted to spice up my veggie rotation by copping broccoli rabe hehe.
The spice mixes I created here are also perfect to use in other recipes and will make seasoning your food that much easier. I certainly use them all the time. I highly recommend experimenting with creating your own custom spice mixes with your favorite flavor profiles to use on one of those nights when you’re just using what you have in your pantry (like I do 90% of the time). Just keep them in an airtight container in your spice cabinet! And don’t worry too much about exact measurements. One of the reasons I prefer cooking to baking is being able to eye-ball your ingredients and taste as you go. You know your tastebuds better than anyone else so let them guide you. Unless I plan on approximating for a re-usable blogging recipe like this one, I just let the ancestors tell me when enough is enough. They haven’t failed me yet.
So without further ado, check out the full recipe below. And as always if you decide to give this one a try, be sure to leave a comment or pic on how it turned out!
Portobello Mushroom Steak with Red Wine Sauce and Oven-Roasted Fingerling Potatoes & Broccoli Rabe Recipe
|Total Time: 1 hr||Difficulty: Easy|
|Prep: 20 min||Servings: 4|
|Cook: 40 min|
- 4 whole portobello mushrooms, cleaned and stemmed
- 4 tbsp extra virgin olive oil
- 2 tbsp Homemade Shroom Steak Spice Mix (recipe to follow)
- a dash of liquid smoke
Red Wine Sauce:
- 3 tbsp extra virgin olive oil
- 4 cloves of garlic, minced
- 1 shallot, minced
- 2 tbsp tomato paste
- 3/4 cup dry red wine
- 1/4 cup water
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce (traditional Worcestershire contains anchovies but there are a couple brands that carry vegan versions; Whole Foods’ 365 brand is one of them)
- 1 tsp dijon mustard
- 1/2 tsp cayenne pepper
- 1/2 tsp allspice
- 1 tsp dried thyme (or use a sprig or two of fresh thyme)
- splash of red wine vinegar
- salt and pepper to taste
Potatoes and Broccoli Rabe:
- extra virgin olive oil
- 1.5 lbs mixed fingerling potatoes medley, halved
- 2-3 tbsp Homemade Veggie Spice Mix (recipe to follow)
- 1 bunch broccoli rabe, ends cut off
- 2 tsp red pepper flakes
- salt and pepper to taste
Homemade Shroom Steak Spice Mix – yields a little over 1/2 cup:
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp smoked paprika
- 1 tbsp ground mustard
- 1/2 tbsp allspice
- 1 tbsp ground coriander
- 1 tbsp herb mix (I used Frontier Co-Op Herb Fest Seasoning, but any herb mix that fits your preference works, like Herbes de Provence or Italian Seasoning)
- 2 tbsp salt
- 1 tbsp pepper
Homemade Veggie Spice Mix – yields about 1/2 cup:
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp herb mix
- 1 tbsp dried oregano
- 1 tsp ground pink peppercorns
- 1 tbsp salt
- 1/2 tbsp pepper
- Preheat oven to 400 degrees F.
- Begin by prepping your mushrooms. Clean and stem them and pat dry.
- In a small bowl mix the Homemade Shroom Steak Spice Mix with a dash or two of liquid smoke (careful with this ingredient! It’s very strong, so less is more!).
- Rub both sides of the mushrooms with the olive oil and spice mix/liquid smoke mixture. Let them sit to marinate while you get started on the sides.
- Wash and prep your potatoes and broccoli rabe.
- On a foiled and oiled large baking sheet, toss your potatoes with a glug or two of EVOO and the Homemade Veggie Spice Mix. You can also do this in a separate bowl before placing on the baking sheet.
- Put the potatoes in the oven to start roasting for 20 minutes.
- In the meantime, start cooking the mushrooms. Add a bit of EVOO to a sauté pan or skillet on medium heat and place two mushrooms at a time, cooking 6-8 minutes per side, until browned and cooked through.
- Repeat with remaining mushrooms. When the mushrooms are cooked through, remove from the pan.
- When the 20 minutes timer completes for the potatoes, add the broccoli rabe to the baking sheet and toss with EVOO, red pepper flakes and salt and pepper, to taste. Return the sheet to the oven for another 15 minutes.
- Now for the sauce. Lower the heat of the same pan used for the mushrooms to medium-low and add a bit of fresh EVOO.
- Add the garlic and shallot to the pan and cook until fragrant, about 2-3 minutes.
- Add the tomato paste, stirring to cook down the raw tomato flavor, about another 2 minutes.
- Deglaze the pan with the red wine, scraping up any bits at the bottom of the pan.
- Add the water, brown sugar, Worcestershire sauce, dijon mustard, cayenne pepper, allspice, thyme, and salt & pepper to taste. Stir to incorporate.
- Once incorporated and giving a soft boil, lower the heat to low and let the sauce reduce down, about 10 minutes.
- Once reduced, add a splash of red wine vinegar and adjust salt and pepper, if needed. Allow to cook for an additional minute or two and then remove from the heat.
- When potatoes and broccoli rabe are finished, remove from the oven.
- Plate with the sauce on top of the mushroom steak, and potatoes and broccoli rabe on the side. Enjoy with a glass of that red wine you used!