A steak, a starch, and a green, is there a more iconic dinner pairing? I don’t think so. This vegan steak dinner for two is an easy meal perfect for a simple Friday dinner. Finished with a balsamic-honey glaze, you’ll love these sweet and tangy potatoes and asparagus with Meati’s Classic Steaks!
Meati makes a plant-based steakhouse dinner at home easy breezy
I recently reviewed Meati’s Classic Steaks (spoiler: I love them!). During the review process, I paired them with a fantastic side dish of balsamic-honey roasted potatoes and asparagus.
In this easy vegan steak dinner for two, I make a super simple balsamic and vegan honey glaze that I pour over roasted potatoes and asparagus.
What you need
Fortunately, you don’t need too many ingredients to throw together a simple dinner that tastes delicious. Here’s what you need:
- Vegan steak: I used Meati Classic Steaks, but Meati Classic Cutlets would also be delicious.
- Potatoes and asparagus: I use baby potatoes because I love how quickly they roast! My favorite brand is Little Potato Company.
- Vegan honey: My favorite brand is Blend It Up, and I’ll be reviewing them soon!
- Balsamic vinegar: I use Colavita aged balsamic vinegar, but your favorite balsamic vinegar will work here!
- Dijon mustard: This helps thicken the sauce and gives it a great flavor.
- Oregano: I mince fresh oregano and sprinkle it on top, but fresh minced parsley would be great too.
How to make it
- Step 1: Roast the potatoes first. You’ll let them go for 20 minutes until almost cooked through.
- Step 2: Make the sauce. While the potatoes cook, prepare the sauce. Whisk together vegan honey, balsamic vinegar, and Dijon mustard.
- Step 2: Add the asparagus. Push the potatoes to one side of the baking sheet and arrange the trimmed asparagus on the other side.
- Step 3: Sauce time! Pour the sauce over the potatoes and asparagus and toss gently to combine. Sprinkle the fresh oregano on top. Finish roasting for about 10 minutes.
- Step 4: Cook the Meati Classic Steaks. Sear the Meati Classic Steaks in a skillet until they reach 165ºF. Slice them and then finish them with flaky sea salt if you like.
- Step 5: Serve it up! Arrange the Meati Classic Steaks on a plate, and serve the potatoes and asparagus around them.
That’s it! It’s a really easy meal you can throw together quickly, and it tastes absolutely delicious! I strongly recommend giving Meati Classic Steaks a try; I think you’ll love them as a wonderful plant-based steak substitute.
If you try this recipe, let me know what you think! Drop a comment below, and be sure to rate the recipe.
Vegan Steak Dinner for Two
Equipment
Ingredients
Balsamic-honey roasted potatoes and asparagus:
- 2 tablespoons extra virgin olive oil divided
- 1 pound baby potatoes, halved
- 2 tablespoons vegan honey
- 6 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons loosely packed oregano leaves, minced
- 1 pound asparagus, woody ends trimmed
- Salt and pepper
Steaks:
- 2 Meati Classic Steaks thawed
- Salt and freshly cracked pepper
- 2 tablespoons neutral oil divided
- Maldon salt optional, for serving
Instructions
Roast the potatoes:
- Preheat the oven to 425ºF.
- Arrange the potatoes on a baking sheet and toss with 1 tablespoon extra virgin olive oil. Season with salt and pepper. Arrange the potatoes cut-side down and transfer to the oven for 20 minutes.
Make the balsamic honey sauce:
- Whisk together the vegan honey, balsamic vinegar, and Dijon mustard. Taste and adjust the ingredients to your preference–more honey for additional sweetness, more vinegar for extra tanginess, or more mustard if you like a stronger Dijon flavor. Set aside.
Roast the asparagus:
- Remove the baking sheet from the oven after the potatoes have roasted for 20 minutes. Push the potatoes to one side of the baking sheet. Carefully arrange the asparagus on the other side of the baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Season the asparagus with salt and pepper.
- Sprinkle the minced oregano over the potatoes and asparagus and drizzle over the balsamic honey sauce. Use a rubber spatula to coat the vegetables in the sauce. Return to the oven for 10 minutes or until the asparagus is bright green and tender and the potatoes are fork-tender.
Cook the steaks:
- Place a skillet on the stovetop over medium heat as the asparagus roasts. Add 1 tablespoon neutral oil and preheat it.
- Lightly brush the steaks with the remaining 1 tablespoon neutral oil. Season them on both sides with salt and pepper.
- Place the steaks in the skillet and cook, flipping every two minutes, until an instant-read thermometer reaches 165ºF.
- Once the steaks are cooked through, transfer them to a cutting board and sprinkle with a touch of Maldon salt if you like. Slice the steaks crosswise.
To serve:
- Arrange the sliced steaks on a plate and serve with the potatoes and asparagus on the side. Enjoy!
