Dry-Rubbed Grilled Meati™ Steak

Chef notes: Dry rubbing your Meati™ steak with a bold and flavorful steak seasoning ensures a delicious crust and a juicy center. The citrus and herb compound butter melts into the crust for an added and elevated flavor component. Either plant-based or dairy based butter works here. Cut down on dishes and roast all the vegetables together with a generous coating of the homemade balsamic vinaigrette, which doubles as a sauce, inside individually portioned foil packets. Great for summer picnics and camping adventures.

Serves: 4
Prep time
20 min
Cook time
20 min
Total time
40 min

For the Compound Butter

  • ½ cup (1 stick) unsalted butter, softened & cut into cubes
  • 1 ½ tsp (1 large clove) garlic, grated or put through a garlic press
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp lemon zest (1 lemon)
  • 2 tsp lemon juice
  • ½ tsp crushed red pepper flakes
  • ¼ tsp fine sea salt or smoked salt
  1. Add all ingredients to a small mixing bowl and use a spatula to mix until thoroughly incorporated.
  2. Lay out an 8-inch sheet of plastic wrap on the counter and place the compound butter in the middle.
  3. Using your hands, form butter into a rectangular shape. Use the plastic wrap to roll the butter into a log and twist the ends to secure the butter.
  4. Transfer to the refrigerator until ready to slice or if you’re in a hurry, place it in the freezer for 15 minutes before slicing.

For the Balsamic Vegetables

  • ¼ cup balsamic vinegar
  • ¼ c extra-virgin olive oil
  • 2 tsp light brown sugar
  • 2 tsp Dijon mustard
  • 1 large clove garlic, crushed
  • ¼ tsp kosher salt
  • 10 ounces cremini mushrooms, halved
  • 2 small zucchini, cut into ½-inch rounds
  • 2 red or green bell peppers, cut into ½-inch pieces
  • 1 small red onion, quartered
  • 2 ounces (½ cup) crumbled Goat Cheese, optional for finishing
  1. Preheat grill to medium heat.
  2. To a small jar, add the balsamic vinegar, oil, brown sugar, Dijon mustard, garlic, and salt. Shake vigorously until well incorporated. Alternately, whisk all ingredients in a small mixing bowl.
  3. Pour mixture over vegetables and let sit while the grill is getting hot. Section vegetables into individual foil packets or add them all to a cast iron skillet and cover with foil.
  4. Cook on the grill until they are just fork tender, about 25 minutes.
  5. Remove from heat and transfer to a serving platter. Top with goat cheese, if using. Set aside.

For the Grilled Meati™ Steak

  • 4 Meati™ steaks.
  • 1 Tbsp vegetable oil
  • 2 Tbsp dry rub of choice
  1. Season each side of the Meati™ Steak with a small amount of oil and a liberal dose of your favorite dry rub.
  2. Place Steak on the hot grill. Cook Steak for 11-12 minutes, rotating every 4 minutes, until internal temperature reaches 165°F.
  3. Remove from grill and allow steak to rest for 30 seconds prior to serving or cutting

For Serving

Top the steak with a generous pat of the compound butter and serve with vegetables.

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