Dad. At Home.

Alberta Charbroiled Steak

Ben Hartung

Alberta Charbroiled Steak

This high-protein vegan steak is a plant-based alternative designed for grilling season and Calgary Stampede barbecues, delivering a satisfying steak-like experience with approximately 24 grams of protein per serving. It’s perfect for make-ahead meal prep, improving in flavour after marinating and holding up beautifully on the barbecue for a hearty, protein-packed plant-based option.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 steaks (8oz)
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Steak
  • 4 oz raw beets, peeled
  • 1 cup black beans, cooked
  • 8 cloves garlic
  • 3 cup cremini or white mushrooms
  • 1 cup red wine, divided (or all together??? start with 1/2 cup)
  • 1 onion, minced
  • 1/2 cup tomato paste
  • 5 tablespoon olive oil
  • 3 tablespoon red miso
  • 2 tablespoon soy sauce
  • 1 tablespoon vegetable stock concentrate
  • 1½ tablespoon smoked paprika
  • 1½ tablespoon onion powder
  • 1/2 teaspoon black pepper
  • 3½–4 cups vital wheat gluten
Steam Bath
  • 2 cups water
  • 4 bay leaves
Rubbing Marinade
  • 1/2 cup red wine
  • 1/3 cup olive oil
  • 8 clove garlic, minced
  • 2 tablespoon black pepper, course
  • 2 teaspoon thyme, dried
  • 1 teaspoon rosemary, dried
  • 1/2 teaspoon salt

Equipment

  • food processor
  • steamer
  • BBQ

Method
 

Steak
    Steaks can be made ahead to time and stored in the refrigerator for up to 3 days. You can store the steaks before or after they are steam cured.
  1. Using a food processor with a blade attachment chip the beats into fine pieces about 20 pulses. Add beans and garlic and pulse until mushy, about 10 pulses. Next, add mushroom and pulse until they are finely chopped and the mixture is consistent about 20 pulses. Add the remaining ingredients, except vital wheat gluten and blend until everything is well mixed (do i add all the wine? What concistncy).
  2. Add the vital wheat gluten. Pulse until an even mixed and coloured dough forms, about 2 minute of pulsing. Let dough rest for 15 minutes.
  3. Divide into 8 portions (X g/each) and flatten by hand until ½–¾ inch thick and rounded.
Steam Cure Steaks
  1. Steam the steaks to cure the vital wheat gluten. Over medium-high heat, add 2 cups of water and 3 bay leaves to the bottom of a large steamer.
  2. Place steaks in the steamer and cover. Steam for 40 min, adding extra water as necessary. The steaks are cured when middle is not gummy when cut.
    3. If you are using a smaller steamer, place 4 steaks on the bottom, then add a played or parchment paper on top and place 4 more steaks. Rotate steaks after 20 minutes to ensure they cook evenly.
    If you don't have a steamer, use a large sauté pan or dutch oven. Place a wire rack on the bottom of the pan and be sure that the steaming water does not touch the top of the wire rack.
Marinade & BBQ
  1. Preheat BBQ to high heat.
  2. Mix rubbing marinade in bowl. Once steaks cool from the steam bath, rub on both sides.
  3. Cook steaks for 1-2 minutes in each side, flipping 4 times to create criss-cross charbroiled marks. Each time you flip the steak, brush with remaining marinade.
  4. Serve with fired onions, gravy, baked potatoes, and charred beet tops, cornbread