Grilled Steak Recipe

Vital wheat gluten: The main protein in wheat, providing the chewy, meat-like texture for the steaks.

Vegetable broth: Adds moisture and flavor to the dough, making the steaks more savory.

Soy sauce: Enhances the umami flavor, giving the steaks a rich, deep taste.

Garlic powder: Adds a subtle garlic flavor that complements the other seasonings.

Onion powder: Provides a mild onion taste, enhancing the overall flavor profile.

Smoked paprika: Gives a smoky, slightly spicy flavor, adding depth to the steaks.

When kneading the dough, make sure to do so for at least 5-7 minutes. This helps develop the gluten, giving your steaks a better texture. If the dough feels too dry, add a bit more vegetable broth one tablespoon at a time. Conversely, if it’s too wet, sprinkle in a little more vital wheat gluten.

• vital wheat gluten - Substitute with tempeh: Tempeh is a high-protein, fermented soy product that has a firm texture and can be marinated to mimic the flavor and texture of steak.

• vegetable broth - Substitute with mushroom broth: Mushroom broth has a rich, umami flavor that can enhance the depth of the dish, similar to the savory notes in vegetable broth.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that provides a similar salty and umami flavor, making it suitable for those with gluten sensitivities.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor compared to garlic powder, enhancing the overall taste of the dish.

• onion powder - Substitute with finely chopped onion: Finely chopped onion can offer a more robust and fresh onion flavor, adding a bit of texture to the dish as well.

• smoked paprika - Substitute with liquid smoke: Liquid smoke can provide a similar smoky flavor to the dish, giving it a grilled taste without the need for smoked paprika.

• Allow the grilled steaks to cool completely before storing. This helps prevent condensation, which can make the steaks soggy.
• Wrap each steak individually in aluminum foil or parchment paper. This ensures they retain their flavor and texture.
• Place the wrapped steaks in an airtight container or a zip-top freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the steaks have been stored.
• Store the steaks in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat, thaw frozen steaks in the refrigerator overnight. Then, reheat them on a grill or in a pan over medium heat until warmed through.
• For a quicker option, you can microwave the steaks. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until hot.
• If you prefer a crispier texture, you can also reheat the steaks in an oven preheated to 350°F (175°C) for about 10-15 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the steaks in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps retain the juiciness and texture of the steaks.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of vegetable broth or a bit of olive oil to the pan. Place the steaks in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until thoroughly warmed. This method gives a slightly crispy exterior while keeping the inside tender.

• Microwave Method: Place the steaks on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may slightly alter the texture.

• Grill Method: Preheat your grill to medium heat. Wrap the steaks in aluminum foil to prevent them from drying out. Grill for about 3-4 minutes on each side, or until heated through. This method helps maintain the grilled flavor and adds a bit of extra char.

• Steaming Method: Place the steaks in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the steaks moist and tender without adding any extra fat.

• Mixing bowl: Use this to combine the vital wheat gluten, garlic powder, onion powder, and smoked paprika.

• Separate bowl: This is needed to mix the vegetable broth and soy sauce together.

• Spoon: Handy for stirring the wet and dry ingredients together until a dough forms.

• Hands: Essential for kneading the dough to develop its texture.

• Grill: Preheat this to medium-high heat for grilling the steaks.

• Tongs: Useful for flipping the steaks on the grill to ensure they are evenly charred.

• Plate: Serve the grilled steaks on this with your favorite sides.

Prepare ingredients in advance: Measure and mix the vital wheat gluten and spices ahead of time to streamline the process.

Use a food processor: Combine the wet and dry ingredients in a food processor to quickly form the dough.

Preheat the grill: Start preheating your grill while you knead and shape the dough to save time.

Batch cooking: Make extra steaks and freeze them for future meals.

Quick marinade: Let the steaks sit in the vegetable broth and soy sauce mixture for a few minutes before grilling for added flavor.