A plant-based steak by Chunk Foods served with romesco, patatas bravas, and roasted Brussels sprouts.
You can also find this recipe now on Meez.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Chunk Foods.
Chunk Steak
INGREDIENTS
- 6 oz. Chunk Foods Steak
- 1 tbsp. Butter
- Sprigs of Thyme
- 2-3 cloves Garlic
METHOD
- Pan sear one side.
- Flip, and baste with butter, garlic, and thyme.
- Let rest up to 5 minutes before slicing.
Romesco
INGREDIENTS
- 2 ea. Red bell peppers, torched, skin and seeds removed
- Extra-virgin olive oil to smooth out
- 1/4 cup Water
- 1 small slice of Sourdough bread
- 2/3 cup Toasted almonds
- 2 tbsp. Tomato paste
- 2 tbsp. Sherry vinegar or red wine vinegar
- 2 cloves Garlic
- 1 tsp. Smoked paprika
- 1/2 tsp. Sea salt
- Freshly ground black pepper
METHOD
- Place in a blender and puree slowly adding olive oil until desired consistency.
- Season to taste.
Patatas Bravas
INGREDIENTS
- 2 cups Fingerling potatoes
- Romesco
- 1 tsp. – 1 tbsp. Harissa spice
- 1 tbsp. Olive oil
METHOD
- Halve and toss potatoes in olive oil.
- Roast fingerling potatoes at 350f until tender.
- Add desired amount to a medium temp pan and a heaping amount of romesco.
- Add in desired amount of harissa and toss/stir to combine
