Redefine Vegan 'Steak Tagliata'

A truly delicious and light starter option using Redefine meat plant based beef flank as the star of the show. Developed by Chef Mattia Pavoni of the Rockwell, London, you would not know it was 100% vegan!

Ingredients

• 600g Redefine beef flank, cut in 4 steaks
• 150g plant based butter
• 300g Grelot onions, red and white
• 6 cloves of Garlic
• ½ bunch of Thyme
• 75ml Campari
• 85ml Balsamic vinegar 1.35 density
• 70ml Balsamic glaze
• 65g Sugar
• 20g Balsamic pearls
• 70g Mizuna
• 70g Baby watercress
• 50g Pecorino Romano
• 10ml Olive oil 

Method 

1. Place the steaks in a non-stick pan on medium heat with a knob of butter, season lightly and add some of the garlic and thyme.
2. Keep basting the meat with the butter and cook evenly on all sides until nicely caramelised.
3. While the meat cooks, prepare the glaze in another pan, have the pan hot on medium heat, add the Campari first, followed straight after by the balsamic, balsamic glaze and sugar. Let it reduce by half.
4. In a different sauce pan, cook the peeled and halved grelot onions in butter, garlic and thyme until they get a nice golden colour, season, add a splash of water and some of the reduced glaze. Cook
5. until fairly soft and have a nice glossy shine around them. Keep an eye out on the density of the glaze, you may need to thin it with a touch of water or it will get too sticky and unpleasant.
6. To plate, dress some of the leaves lightly with olive oil, place on the plate. Slice the steak and arrange on the leaves, top with some of the onions, drizzle with the glaze, put some of the balsamic pearls on it and finish with some grated pecorino cheese.