Rum Marinated “Steak”

The tomatoes are slow to ripen this year, giving me a little break in the preserving department. So it’s time for another sneak peek at our new meatless cookbook, Homestyle Favorites Made Meatless, coming out this fall. The other night we indulged in Rum Marinated Steak. Quick and easy, and tasty too, this is a perfect last-minute recipe.

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Take two frozen meatless patties and put them in a shallow dish. I used Morningstar Farms Prime Grillers here.  For two servings combine 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 2 Tbsp dark rum and a dash each of salt and pepper. Pour over the patties and let sit for 1/2 to 1 hour at room temperature.

Drain the patties, saving the marinade. Barely coat a skillet with olive oil or non-stick spray. Heat to medium-high and quickly sear each side of the patties, about a minute each. Reduce the heat a little, pour the marinade over the patties and let it boil down a bit. This step takes anywhere from 1-5 minutes, depending on how hot the pan is and how quickly you want to serve the meal!

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Here’s the final result. We served it with oven-fried potatoes, steamed heirloom carrots, and a green salad. The perfect dinner for a warm summer evening.  Rum and other spirits are a great way to add flavor to vegetarian “meats”. The alcohol is cooked off, but the rum perks up what is otherwise a pretty blank slate. Our cookbook uses all kinds of herbs, aromatics, spirits, wine, beer and juices to give meatless dishes the same intense flavors you remember from your childhood. I am always interested in feedback. Let me know if you try this dish!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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