Okay, let me start by saying that I could not find the Gardein beef-style strips, so I got the “Beefless Tips” and cut them in half. Also, my watercress wasn’t usable by the time I needed it, so it has been left out. But…this was good! Really good! The ciabatta bread I had was so tough and hard and HUGE, and the little cubes of “steak” kept falling off the sandwich, but other than that, this sandwich was excellent! Next time, I will use a different bread. In Tal’s cookbook picture of this recipe, the ciabatta bread is really thin. I will have to shop around and see if I can find some thin ciabatta. Good stuff.
Gardein “Steak” Sandwich with Watercress, Red Pepper, and Horseradish Mayonnaise
(The Conscious Cook, Tal Ronnen)
makes 2 sandwiches
For the steak strips:
8 oz. Gardein beef-style strips, thawed
3 tbsp canola oil
1 tbsp steak rub (below)
2 ciabattas or focaccia squares
Horseradish mayonnaise (below)
1/4 cup very thinly sliced red onion
1/2 cup chopped watercress
1/2 cup chopped romaine lettuce
1/2 red bell pepper, julienned
1. Make the steak strips: Using a dish towel or paper towel, rub each strip to remove the seasoning that comes on the packaged product. In a plastic bag or other container, toss the strips with the oil, then add the steak rub and toss again.
2. Place a cast-iron grill pan over medium-high heat. Sear the strips until lightly browned and heated through, 1-2 minutes on each side. Remove to a plate.
3. Cook the ciabattas on the grill pan, pressing down with a spatula, until toasted and grill-marked, turning over to toast both sides; split in half horizontally.
4. Assemble the sandwiches: Apply a generous amount of Horseradish Mayonnaise to the inside of each piece of ciabatta. Divide the onion, watercress, romaine, red pepper, and strips between the two bottom ciabatta pieces and cover with the top pieces. Serve immediately.
1 1/2 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp dehydrated onion
1/2 tbsp dehydrated garlic
1/2 tbsp red pepper flakes
1/2 tbsp dried thyme
1/2 tbsp dried rosemary
1/2 tbsp dried fennel
Place all of the ingredients in a bowl and stir well to combine. Keeps for several months, tightly covered, in a cool, dark spot.
1 tbsp prepared horseradish
1 cup vegan mayonnaise
1 tsp light agave nectar
juice of 1 lemon
1/2 tsp salt
1 tsp freshly ground black pepper
Place all of the ingredients in a bowl and whisk well to combine. Store, covered, in the refrigerator for up to 2 weeks.