[2]
this idea came from a blend of rhio’s mushroom steak recipe and my own recipe for marinade for actual steak which i am forced to make anytime anyone in my house comes home with a london broil for the barbecue. i just threw things together for the cheese (i quit using cashews!), and it turned out tasting like havarti to me! i’ve included my method of making ‘raw a-1’ sauce too, which i thought of at the last minute…
6 ounce portobello or crimini mushrooms, sliced
½ cup olive oil
½ cup raw apple cider vinegar
.33 cup nama shoyu
.33 cup agave
nectar
3 clove garlic
1 teaspoon each rosemary & thyme
½ teaspoon cumin
½ teaspoon sea
salt
.33 cup each pine nuts, sunflower seeds, & pumpkin seeds
3 tablespoon apple cider vinegar
½ red bell pepper
2 clove
garlic
½ teaspoon sea salt
1 teaspoon dill
½ teaspoon thyme
1 lemon,
juiced
5 dates, pitted
¼ cup sundried tomatoes, unsoaked
½ apple (i used pink lady...but use what you wish!)
¼ cup
agave nectar
2 clove garlic
1 tablespoon blackstrap molasses
¼ teaspoon horseradish, powdered or minced
½ teaspoon sea
salt
1 pinch ground cloves
½ teaspoon rosemary
.33 cup olive oil
.33 cup apple cider
vinegar
1 lemon, juiced
i’ve put the ingredients in order…the first 9 are for the ‘steak’, the next 8 are for the ‘herbed havarti’, and the last 12 are for the ‘a-1’ sauce.
first, in the food processor bowl, combine the first 9 ingredients EXCEPT the mushrooms, and blend until relatively uniform. there may still be chunks of herbs in it, which i think is a good thing.
next, slice the mushrooms…i like to leave the stems on because they are a little tougher…which makes it a little more like real steak. place into a bowl and pour the marinade over. cover with a small plate and weight it down with something heavy. i like to leave it to marinate on the countertop for about 3 hours. you can also leave them overnight in the refrigerator.
for the ‘herbed havarti’, in the food processor bowl, combine ingredients 10-17 (from the seeds/nuts to the juiced lemon) and blend until smooth. transfer to a bowl and refrigerate.
for the ‘a-1’ sauce, combine ingredients 18-29 (from the dates to the last lemon) in the food processor bowl and blend until smooth. i leave this out on the countertop, covered of course, with the mushrooms. the flavors come together better that way.
so, recap: there are 29 seperate things on the ingredient list: the first 9 are steak, 10-17 are the ‘herbed havarti’, and 18-29 are for the ‘a-1’ sauce. i hope this isn’t confusing. i think i’m just an ass and i just want to make sure all the other asses like me will get the recipe…lol
for the photo, i used crimini mushrooms because i couldn’t find organic portobellos right now…but i think criminis are just as good! you can also use the unused stems from making stuffed mushrooms for this; like i said, i think the stems are great in this…someone suggested it in another steak recipe and they were right! ;-)
i serve it with the cheese on top and the ‘a-1’ on the side, because the cheese is very delicate and is easily overpowered by the sauce. but feel free to put it wherever you wish; spread it all over your living-room furniture if you like…lol
i also tried slicing the steak up and adding broccoli pieces, sliced green onion, and a little ginger, and voilá! beef with broccoli…and it actually tastes a lot like beef with broccoli from a chinese-food restaurant!
