Chunk Foods Plant-Based Steak

A plant-based steak by Chunk Foods served with romesco, patatas bravas, and roasted Brussels sprouts. ⁠

by Chef Mikel Anthony

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


  • 6 oz. Chunk Foods Steak
  • 1 tbsp. Butter
  • Sprigs of Thyme
  • 2-3 cloves Garlic


  1. Pan sear one side.
  2. Flip, and baste with butter, garlic, and thyme.
  3. Let rest up to 5 minutes before slicing.



  • 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


  1. Place in a blender and puree slowly adding olive oil until desired consistency.
  2. Season to taste.

Patatas Bravas


  • 2 cups Fingerling potatoes 
  • Romesco 
  • 1 tsp. – 1 tbsp. Harissa spice
  • 1 tbsp. Olive oil


  1. Halve and toss potatoes in olive oil.
  2. Roast fingerling potatoes at 350f until tender.
  3. Add desired amount to a medium temp pan and a heaping amount of romesco.
  4. Add in desired amount of harissa and toss/stir to combine

Learn more about how Meez Culinary Solutions can help your kitchen run smoother