Langka Steak with Mushroom Gravy

“This would make me vegan.” This was largely the reaction when we served this smoky, hearty event of a plant steak from Jjoyce’s neighbor’s jackfruit tree. Hyperlocal!


  • 1 pc whole langka, peeled, halved lengthwise and cut into 2″ thick wedges
  • To taste steak rub (recipe to follow)
  • To taste salt
  • To taste black pepper
  • As needed oil for searing

Mushroom Gravy:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 kg oyster mushroom, chopped
  • 5 cloves garlic, minced
  • 2 stalks onion leeks, chopped
  • 1 pc carrot, small diced
  • 1 stalk celery, small diced
  • 1 tbsp tomato paste
  • 1/4 cup red wine
  • 1 L vegetable stock
  • 1 tsp oregano
  • 1 tsp thyme
  • To taste salt
  • To taste black pepper


  1. Generously season the langka steaks with salt, pepper and steak rub. Place in a roasting pan and cover with foil. Marinate overnight or at least 3 hours.
  2. When ready to cook, pre-heat oven to 350F and roast until tender, about 45 minutes.
  3. Lightly oil a grill pan and sear the steaks until nicely charred. Serve with mushroom gravy.
  4. For the gravy: Heat olive oil and butter in a pot. Add the mushrooms, let it brown in one side before stirring to have a nice caramelized flavor.
  5. Add garlic and onion, sauté until aromatic.
  6. Add carrots and celery sautéing until tender.
  7. Add tomato paste, let it caramelize before deglazing with red wine. Cook until wine has almost dried out.
  8. Pour in vegetable stock, add herbs and season with salt and pepper. Bring to a boil and reduce to a simmer for 30 minutes.
  9. Remove from heat and puree mixture using an immersion blender. Return to heat and reduce until it reaches your desired consistency. Ideally, it should be thick enough to coat the back of a spoon.

You may also use camansi with very similarly satisfying results!