Best Mock Steak Recipes

STEAK MOCK FRITES

Steps:

• Preheat oven to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Drain potatoes, and dry them well.
• Grease a sheet pan with half the oil, and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the oven and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.
• Make the maître d'hôtel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.
• As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet - or 2 if your steaks are large and you are cooking them in 4 pieces - over high heat, and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil to the pan, and shake to distribute. It will almost immediately begin to smoke. Place the steaks in the pan, and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steaks over, and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. Top each steak with a tablespoon of the butter.
• Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

MOCK CHICKEN FRIED STEAK WITH MILK GRAVY

Steps:

• Mix 2 cups flour with salt and pepper.
• Shape ground beef into four thin patties.
• Dip patties into flour, then beaten egg, then flour again.
• Put shortening, oil or lard into a heavy skillet over medium high heat.
• When a little flour sprinkled into skillet begins to sizzle, add patties.
• Cook for about 5 minutes per side.
• Remove and drain on paper towels.
• To make gravy:.
• Remove all but four tablespoons of fat from skillet.
• Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
• Stir, scraping up browned bits, for about one minute till light brown.
• Whisk in milk gradually.
• Whisk until thick and bubbly.
• Remove from heat.
• Add 1/2 teaspoon black pepper or to taste.
• Stir well.

MOCK SWISS STEAK

Steps:

• Preheat oven to 325.
• Form beef into 4 large round patties. (It's fine to use frozen.).
• Heat oil in a Dutch oven on top of the stove.
• Brown the patties on both sides and then remove from the pan. You may need to do this in two batches.
• Add the onion and cook about 5 minute.
• Add the garlic and thyme and cook another minute.
• Add the tomato paste and flour and cook another minute.
• Stir in the canned tomatoes, chicken broth and parsley and bring to a boil.
• Put the browned beef patties back into the pan and cover.
• Put in the oven and bake until beef is cooked through. This will be about 2 hours for fresh hamburger or 3-4 hours if it was frozen.

VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK

Steps:

• Biscuits:.
• In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
• With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
• Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
• Bake at 450'F for 10-15 minutes until nicely golden brown.
• Chicken:.
• While the biscuits are baking, preheat a large heavy skillet over medium high heat.
• slice the mock chicken into small round steaks.
• Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
• Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
• Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
• Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
• Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
• Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
• Serve steak and warm biscuits with gravy on top.
• Bon Appetit!

MOCK CHICKEN FRIED STEAK

Steps:

• mix beef onion powder parsely chili powder if you want eggs and 1 cup of the cracker crumbs
• mix well.
• divide mixture into 8 balls
• sprinkle rest of cracker crumbs on board
• put pattties on these and roll out thin
• be sure each side is well coated with crumbs
• put on wax paper and chill 30 minutes or may be frozen brown on both sides then put in oven to keep hot.

STEAK MOCK FRITES

Steps:

• 1. Preheat over to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Darin potatoes and dry them well. 2. Grease a sheet pan with half the oil and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the over and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste. 3. Make the maitre d'hotel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use. 4. As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet--or 2 if your steaks are large and you are cooking them in 4 pieces--over high heat and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil the the pan and shake to distribute. It will almost immediately begin to smoke. Place the steak in the pan and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steak over and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. top each steak with a tablespoon of the butter. 5.Remove the potatoes from the oven and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

MEXICAN FLANK STEAK WITH MOCK TAMALES

Steps:

• 1. Place beef flank steak in utility dish.
• 2. Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat.
• 3. Cover and refrigerate 6 to 8 hours or overnight.
• 4. Prepare Salsa Sauce and Mock Tamales.
• 5. Remove steak from marinade and place on grid over medium coals; reserve marinade.
• 6. Place mock tamales around edge of grill.
• 7. Grill steak 12 to 15 minutes to desired doneness, turning once and basting, occasionally, with marinade.
• 8. Turn tamales halfway through cooking time.
• 9. Place steak and tamales on serving platter.
• 10. Spoon 1/4 cup Salsa Sauce over tamales.
• 11. Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs.
• 12. Carve steak across the grain into thin slices.
• 13. Serve with remaining Salsa Sauce.
• 14. Salsa Sauce: Process 2 tomatoes, hull and tough skin removed and 3 large cloves garlic, peeled, in food processor or blender until pulverized.
• 15. Combine tomato mixture, 2 plum tomatoes, coarsely chopped, 3 jalapeno peppers, thin sliced; 1/4 cup coarsely chopped fresh cilantro; 1 tablespoon fresh lemon juice; and 1 teaspoon freshly ground black pepper.
• 16. Refrigerate, covered, 1 hour or overnight to blend flavors.
• 17. Makes 2 cups.
• 18. Mock Tamales: Combine 1 cup (4 ounces) EACH: grated sharp cheddar cheese and muenster cheese and 2 tablespoons minced green onions with tops.
• 19. Divide mixture evenly and put in center of each of 6-7\" flour tortillas.
• 20. Fold bottom side of tortilla over filling.
• 21. Fold two sides over filling; then fold top side over filling, envelope fashion.
• 22. Wrap each tortilla in 8 by 12\" piece of foil, twisting each end.

MOCK STEAK

Steps:

• 1. In bowl, mix all ingredients except soup. Chill for 1 hour or overnight. Form flat patties about 3 inches in diameter or a little oblong. Put patties in 9x13 baking dish and cover with soup. Bake in pre-heated oven 350 for 50 minutes until bubbly.
• 2. Add fresh mushrooms if you desire into the soup before pouring on meat.

MOCK CHICKEN FRIED STEAK

Steps:

• In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
• Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.