Blackened ‘Steak’ with Potato Salad & Cashew Mayonnaise


This is Friday food for me ! I love the cashew mayonnaise and when its combined with baby new potatoes OMG my tastebuds light up. Steak was a treat meal for us and when we chose to go plant based we really wanted to replicate that meal. This ticks the boxes! Makes 2 servings.

You will need the following:

‘Steak’ – 2 peppered steaks (I use quorn peppered steak avail here in the UK, this would work with any meat substitute and of course if you are a meat eater the recipe is good for you too.)

Himalayan Rock Salt & Black Pepper to season

1 Teaspoon Fresh Thyme, chopped

1 Teaspoon Fresh Rosemary, chopped

1 Garlic Clove, minced

500g Baby Potatoes

2 Tablespoons Coconut Oil / Butter

2 Tablespoons, Liquid Aminos

Marinate the steak in a flat dish. Combine the thyme, rosemary, salt & pepper and sprinkle over the steaks, pour on the liquid aminos and allow the marinade to soak in for about 10 minutes.

Meanwhile cook the potatoes until they are tender, drain and set aside to cool. Once they are cool, slice them in half and pop them into a bowl, refrigerate until the mayo is ready.

For the Mayo, you need:

2 Tablespoons Apple Cider Vinegar

Juice of 1 Lemon (1 Tablespoon)

1 Cup Cashews, soaked overnight, but not essential

1/2 Cup Water

1 Teaspoon Lemon Thyme, chopped

1/4 Cup Chives, chopped for garnish

Combine all the mayo ingredients in a blender (except chives) and mix until smooth. Pour over the potatoes and fold together, season and sprinkle the chives over the top.

Cook the marinaded steak in the coconut oil or butter.

To serve drizzle the remaining marinade from the pan over the steaks & serve with the potato salad & steamed greens or a green salad.

Enjoy !

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