Nutmeato Steak
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Remove nutmeato from the can by cutting around the edge and pressing on the bottom.
Slice the nutmeato into ½ inch thick pieces, being careful not to break them.
Toast and serve
Place the slices on a baking sheet and toast in a 400°F (200°C) oven.
Once toasted, transfer to a meat platter and pour nut gravy over the top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Nutmeato
- Forms the main body of the dish, with slices holding their shape while toasting.
- Nut gravy
- Adds moisture and savory flavor over the toasted slices.
The step that matters
Slicing the nutmeato carefully. Cooked nutmeato is soft and can crumble, so slicing gently keeps the pieces intact. Intact slices toast more evenly and hold their shape on the platter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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