Hasselback Steak: A Sneak Peek at Miyoko’s New Vegan Meat Cookbook

Miyoko Schinner, bestselling cookbook author and the founder and CEO of Miyoko’s Creamery, is at it again with an incredible new compilation of recipes in The Vegan Meat Cookbook: Meatless Favorites. Made with Plants.

From full-fledged comfort meals like rotisserie chicken and Sunday Night Meatloaf to staples like king trumpet mushroom bacon and Miyoko’s famous UnTurkey, this new cookbook is packed with over 100 hearty, delicious recipes that will satisfy everyone.

Plus, the book offers an easy way to incorporate more plant-based meats into your routine, with suggestions for using store-bought vegan meats, as well as recipes for making your own.

Is your mouth watering? Check out this sneak peek of Miyoko’s Hasselback steak recipe:

Hasselback Steak with Balsamic Chimichurri Sauce

Balsamic Chimichurri Sauce

Makes 1½ cups

1 cup very finely chopped fresh parsley

⅓ cup very finely chopped fresh cilantro

¼ cup finely chopped red onion

¼ cup finely chopped red bell pepper

4 to 6 cloves garlic, finely chopped

1½ teaspoons dried oregano, or 1½ tablespoons fresh oregano

½ teaspoon red pepper flakes, or to taste

3 tablespoons red wine vinegar or lemon juice

1 tablespoon aged balsamic vinegar

1 cup extra-virgin olive oil

1 teaspoon sea salt

Freshly ground black pepper

Steak

6 vegan steaks (4 to 6 ounces each), store-bought, such as Herbivorous Butcher; or homemade Charbroiled Succulent Steak (in this cookbook)

3 tomatoes, thinly sliced (⅛ inch thick or so)

1½ very thinly sliced yellow, white, or red onion (use a mandoline if your knife skills aren’t up to snuff—you want these really thin)

6 cloves garlic, minced

Sea salt and freshly ground black pepper

Olive oil for drizzling

Start by making the chimichurri sauce: Simply mix all of the ingredients for the sauce in a bowl and let sit at least 1 hour for the flavors to develop. If you don’t like to chop or prefer the sauce not to be as loose, you can blitz it in a food processor for literally 2 or 3 seconds—just don’t allow it to become a puree! It should be a loose sauce in which the individual ingredients are seen and sensed. The chimichurri sauce can be made ahead and kept in the refrigerator for 7 to 10 days to drizzle on just about anything.

While the chimichurri sauce is sitting and getting tasty, prepare the steaks. Preheat the oven to 350°F. Oil a 9-by-13-inch baking dish or one big enough to fit all of the steaks without overlapping.

Find the sharpest knife in your drawer. (If it isn’t sharp enough, sharpen it! Or use a mandoline.) Place the steaks on a cutting board and slice very thinly across as you would Hasselback potatoes (approximately ⅛ inch), almost down to the bottom, but don’t cut all the way through so that it stays together in one piece. Between each slice (or you can skip a slice every now and then if it’s too much of a hassle), place a slice of tomato. If it is a large tomato, you may want to cut the slices smaller so they are not sticking out of the top of the steak too much. Transfer the steak to the prepared baking dish.

Sprinkle the top with the onions and garlic; then sprinkle them very lightly with salt and pepper. Drizzle with olive oil—about a teaspoon per steak should do the trick (feel free to add more if you have the need for lubrication). Cover the dish with aluminum foil and bake for 30 to 40 minutes, until the onions are tender and the tomatoes have wilted.

Carefully transfer to individual plates and top with the chimichurri sauce.

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Big thanks to Miyoko Schinner for being kind enough to share this amazing plant-based recipe. Want a copy of this exciting new cookbook? Order yours today!