Plant-Based Steak & Hasselback Potatoes

Serves 2

30 mins

We teamed up with Gozney to create a series of recipes for cooking alfresco. Don’t have an outdoor oven? No worries, these recipes can also be cooked up in the kitchen.

Ingredients

2x Meatless Farm Plant-Based Steaks
6x small potatoes
Olive oil
200g green beans
200g cherry vine tomatoes
½ bunch tarragon, finely chopped
½ block vegan butter, softened to room temp
1 clove garlic, squashed or chopped
Sea salt
Black pepper

Meatless Farm

Plant-Based Steaks

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Method

First job, make the hasselbacks. Take a sharp knife, trim off the base of each potato so they can sit on a chopping board without wobbling. Then very carefully slice the potatoes crossways without cutting all the way through. Alternatively you can put the potato in between the handles of two wooden spoons. Slice through to the spoon (this will stop you cutting all the way through the potato).
Place the potatoes on a roasting tray that’ll fit in the Gozney (choose one that you don’t mind getting abit gnarled). Rub the potatoes with oil, season well with sea salt. Cover with foil and roast in the gozney in the coolest part of the oven. Keep turning the tray every now and then.
While the potatoes are cooking, mix together the tarragon and garlic. This is your tarragon butter.
Check the potatoes after 15minutes, if they’re starting to soften you can remove the foil and give them a blast until nice and crispy.
On the same tray, add the Meatless Farm steaks, season well with sea salt and roast for 10 mins, turning occasionally. Once the steaks are cooked, add the tomato and green beans to the tray. Season and brush everything with the tarragon ‘butter’.
Roast for a couple of minutes until the beans and tomatoes are blistered then you’re ready to serve.
Slice each steak into 6 thin slices, arrange on a plate with a pile of all the other good stuff. Sprinkle on some sea salt and brush with more of the tarragon butter
DESTROY AND ENJOY!