This is how Ramsay should have made his vegan steakhouse dinner. A while back, Gordon Ramsay released an eggplant steak dinner recipe that was fairly underwhelming, I tried it. I wasn’t a fan of the way he prepared the eggplant, I felt like it was too thick. This is Ramsay’s eggplant steak, so let’s try to recreate it. The whole dish! If you like this recipe, check out this one too! and this one!
Eggplant Steak
First we need an eggplant. We need to remove its skin so that it has an even consistency. I use a blowtorch to get that skin off. Once it’s torched I added it to a bowl and covered it so that it can steam. While it’s steaming, I’m going to prepare the rub.
Steak Rub
This is going to be like a steak rub. I’ll be doing a similar rub to what Ramsay used, the flavors were good. I add some coriander seeds, mustard seeds, peppercorn, and dill seed into a hot pan to toast them up. Now that they are toasted I grind them up in a spice grinder or whatever you prefer. Then I add some garlic powder, onion powder, smoked paprika, mushroom seasoning, crushed red pepper, a small pinch of lactic acid, and cornstarch. I mix everything together well.
Now back to our eggplant, I rub/peel away the skin. I then slice it into two even pieces longways. Also slice off the top roundness so it looks more steak-like if you want. Now I score the steaks on each side, dump some of the rub overtop of the steaks and massage that all in. Make sure they are entirely coated, nice and thick. Place them on a baking sheet, cover in some olive oil and red wine vinegar. I also want enough vinegar on the bottom of the sheet to make them stay a pinch submerged.
Baking Time
I have the oven preheated for 400ºf. Let’s add our steaks in and let them cook for thirty minutes. After thirty minutes I flip them over, put them back in the oven, then cover in a little more red wine vinegar and seasoning. Let them cook for another thirty minutes. We are going to make a quick basting liquid for our steak. In a pot I add about half a cup of red wine vinegar, a half cup apple cider vinegar, half stick vegan butter, two tablespoons of soy sauce, one tablespoon of my Not Steak Sauce, rosemary, and a teaspoon of vegemite. I’m going to let this all simmer and reduce by about half.
On the Side
Now for our side, mashed potatoes! I peel about one pound of yukon gold potatoes then add them to a pot of salted, cold water. Then turn on the heat, bring the water to a boil, reduce the heat to about a medium, cover them, and let them cook for about fifteen minutes. Around now the steak should be done with its first roast. I reduce the heat to 300ºf. Then I start basting with the bathing liquid, toss them back in the oven and let them cook for about another fifteen minutes.
Brandy Sauce
While the potatoes and steak are cooking I’m going to whip up a brandy cream sauce. I finely chop up some onion and mushroom then toss them in an iron skillet. Or just a heavy pan but it cannot be nonstick. Once they turn soft I add a third of a cup of brandy, allow that to bubble up then light it with a torch or long lighter (this burns off the alcohol). Next I add one cup of plant milk, a tablespoon of olive oil, a teaspoon of mushroom powder, one teaspoon onion powder and a pinch of the basting liquid. I allow this all to simmer down while stirring it frequently until it becomes a brownish thick sauce.
My potatoes are done cooking now, I strain them, then using a spoon I push them through the strainer. This is a hack for super smooth mashed potatoes. I toss two tablespoons of vegan butter and four tablespoons of plant based milk into the microwave. Once it is warm and the butter is melted, I pour this over my potatoes and mix. After I get them thoroughly mixed, I cover them up.
Hollandaise Sauce
Now we are pretty much done except for one more thing that Ramsay included, the asparagus hollandaise sauce. I add four stalks of white asparagus to a bowl, then blend them into a paste. Now I add about a half of a cup of oat milk, one and a half tablespoons of vegan butter, a teaspoon of dijon mustard, a teaspoon of lemon juice, a pinch of garlic powder, then I blend everything together. This came out a little too milky so I’m going to thicken it up with a pinch of xanthan gum. Which worked out perfectly.
It’s time to plate Ramsey’s eggplant steak! The steak has a great firm consistency, and a meaty taste. It’s awesome when dipped into the mushroom brandy sauce! It really makes it steak-y. The hollandaise is good too! They both make amazing dipping sauces for the steak. You can use the sauces for the mashed potatoes as well, they go great together. So there you have it! This is an incredible dish you need to try to make! Check out the full video here!
Gordon Ramsay’s Eggplant Steak Made Better
Ingredients
- 1 eggplant
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
- 1 tbsp peppercorn
- 1 tbsp dill seed
- garlic powder
- onion powder
- smoked paprika
- mushroom seasoning
- crushed red pepper
- pinch lactic acid
- cornstarch
- olive oil
- red wine vinegar
- .5 cup apple cider vinegar
- 1 stick vegan butter
- 2 tbsp soy sauce
- 1 tbsp Not Steak Sauce
- rosemary
- 1 tsp vegemite
- 1 pound yukon gold potatoes
- onion
- mushrooms
- 1/3 cup brandy
- plant milk
- 1 tsp mushroom powder
- 4 stalks white asparagus
- .5 cup oat milk
- 1 tsp dijon mustard
- 1 tsp lemon juice
- pinch xanthan gum
Instructions
- Remove eggplant skin.
- For steak rub, add coriander seeds, mustard seeds, peppercorn, and dill seeds to a hot pan and toast them. Once toasted, grind them up.
- Now add garlic powder, onion powder, smoked paprika, mushroom seasoning, crushed red pepper, cornstarch, and lactic acid.
- Slice eggplant into two and score both sides. Add rub overtop and massage it in.
- Add them to baking sheet with olive oil and red wine vinegar.
- Preheat oven for 400ºf.
- Let steaks cook for thirty minutes then flip, add more rub and vinegar, then cook for another thirty.
- Now for basting liquid, in pot add red wine vinegar, apple cider vinegar, vegan butter, soy sauce, Not Steak Sauce, rosemary, and vegemite. Let this all simmer and reduce by half.
- Peel potatoes then add them to pot of salted cold water. Turn on the heat, get it to a boil, then reduce to a medium heat, cover them, and let them cook for fifteen minutes.
- For brandy sauce, finely chop onion and mushroom, toss in iron skillet. When they get soft, add brandy and torch it with long lighter or blowtorch.
- Add plant milk, olive oil, mushroom powder, onion powder, and basting liquid. Let this all simmer down while stirring it. Until it becomes a thick brown sauce.
- Strain potatoes then use a spoon push the potatoes through the strainer. In a bowl add vegan butter and plant based milk, microwave. Add this to potatoes and mix. After thoroughly mixed, cover them up.
- For asparagus hollandaise sauce, add white asparagus to bowl and blend them into paste. Add oat milk, vegan butter, dijon mustard, lemon juice, garlic powder, then blend all together. If it is too milky, add xanthan gum.
- Add your sauces and mashed potatoes to your plate along with your steak! Enjoy!
I’m finally sitting down and learning about making my health better, the vegan way. Your videos are amazing and the food always looks so great. I was particularly amazed with that Watermelon roasted ham.