Cast Iron Seitan Steak & Onions

Steps

1. 1

   In a large mixing bowl, combine the vital wheat gluten, beet powder, nutritional yeast, lemon pepper, onion powder, and mustard powder. Make a well in the center.

2. 2

   In a small bowl, mix the room-temperature water, liquid aminos, tomato paste, olive oil, and red wine vinegar until the tomato paste is incorporated.

3. 3

   Pour the wet mixture into the well in the dry ingredients. Mix until a lumpy ball forms; it may look somewhat dry.

4. 4

   Knead by hand, using gloves if desired, until everything is incorporated and there are no dry spots, about 3 minutes. If the kitchen is cold, moisten your hands with warm water as needed. The dough should become very stretchy.

   Start 3-minute timer
5. 5

   Cut the dough ball in half. On a large cutting board, flatten each half into a kidney shape about 3/4 inch thick and 8 inches long, using a rolling pin to roll and form it. Let the first piece rest while shaping the second.

6. 6

   Let both pieces rest for about 10 minutes so the gluten can relax, then repeat the rolling and flattening process. If the dough springs back because the kitchen is cold, let it rest once more. The surfaces should become smoother as they rest.

   Start 10-minute timer
7. 7

   Heat a cast-iron grill pan over medium-high heat until very hot; a drop of water should evaporate immediately.

8. 8

   Pour in a thin layer of olive oil to coat the pan bottom. Add the seitan steaks and sear until dark brown but not burnt, about 1 1/2 minutes per side. Flip with a thin metal spatula.

   Start 2-minute timer
9. 9

   Reduce the heat to medium. Continue cooking the steaks until somewhat firm, about 10 minutes, flipping and pressing them down with the spatula. Transfer the steaks to a plate.

   Start 10-minute timer
10. 10

    Raise the heat to medium-high and drizzle about 2 tablespoons olive oil into the same pan. Add the sliced onion and a small pinch of salt; sear for about 3 minutes.

    Start 3-minute timer
11. 11

    Add the minced garlic and a little more olive oil if needed. Cook for about 2 minutes, stirring often.

    Start 2-minute timer
12. 12

    Add the red wine and stir, scraping up the browned bits to deglaze the pan. Reduce for about 3 minutes.

    Start 3-minute timer
13. 13

    Stir in the red miso until it dissolves into the sauce.

14. 14

    Add the bay leaves, fresh black pepper (about 1/2 teaspoon), dried thyme, and vegetable broth. Let the broth warm, then reduce the heat to medium.

15. 15

    Return the steaks to the pan and submerge them in the broth, spooning broth and onions over the top. Cover and cook for about 30 minutes at a gentle simmer; avoid letting the broth boil rapidly.

    Start 30-minute timer
16. 16

    Remove the cover and flip the steaks. Turn up the heat and reduce the sauce uncovered for about 15 minutes, spooning sauce over the steaks as it bubbles actively. The steaks should no longer be submerged and the sauce should be somewhat thickened and flavorful. Taste and adjust the salt.

    Start 15-minute timer
17. 17

    Let the steaks sit for about 10 minutes before serving. Remove the bay leaves and garnish with fresh parsley.

    Start 10-minute timer