Grilled Seitan with Artichoke and Lemon-Herb Chimichurri
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Seitan is such a fantastic plant based protein, packed with amino acids and incredibly versatile on the grill. The tender artichoke hearts paired with a vibrant lemon herb chimichurri make this dish feel special without requiring any complicated techniques. Fresh parsley and cilantro give you those bright, fresh flavors that make your taste buds sing, and honestly, everything comes together so quickly that you'll have dinner on the table faster than you'd expect.
Ella x
Ingredients
- 454 gseitan cutlets(store-bought or homemade)
- 340 gfresh artichoke hearts(halved lengthwise)
- 5 tbspextra virgin olive oil(divided)
- 3 tbspfresh lemon juice
- 237 mlfresh parsley(loosely packed)
- 118 mlfresh cilantro(loosely packed)
- 4garlic cloves(minced)
- 2 tbspred wine vinegar
- 1 tspsea salt(plus more to taste)
- ½ tspfreshly cracked black pepper
- ½ tspgarlic powder
- ¼ tspsmoked paprika
- ¼ tspred pepper flakes(optional)
Detail level
Instructions
- 1
Prepare the chimichurri by combining fresh parsley, cilantro, minced garlic, red wine vinegar, and 3 tablespoons of olive oil in a food processor. Pulse until you reach a coarse, chunky consistency. Season with salt, pepper, and red pepper flakes. Set aside.
Tip: Don't over-process the chimichurri—the texture should be rustic and herbaceous, not smooth like a paste.
- 2
Pat the seitan cutlets dry with paper towels. Brush both sides lightly with 1 tablespoon of olive oil and season generously with sea salt, black pepper, garlic powder, and smoked paprika.
Tip: Drying the seitan helps it achieve a better crust when grilled and absorb seasonings more effectively.
- 3
Toss the halved artichoke hearts with the remaining 1 tablespoon of olive oil, salt, and pepper in a bowl. Let them sit for 5 minutes to marinate slightly.
Tip: Halving the artichokes lengthwise exposes more surface area for beautiful grill marks and caramelization.
- 4
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking.
Tip: Use an oiled paper towel held with tongs to clean and oil the hot grates just before cooking.
- 5
Place the seasoned seitan cutlets on the grill and cook for 4-5 minutes per side until golden-brown grill marks appear and the seitan is heated through. Transfer to a serving plate.
Tip: Avoid moving the seitan around too much—let it sit undisturbed for at least 4 minutes to develop proper grill marks.
- 6
Place the artichoke halves cut-side down on the grill and cook for 3-4 minutes until lightly charred. Flip and cook for another 2-3 minutes until tender and caramelized.
Tip: The cut side should face the heat first to create a golden crust that caramelizes the natural sugars.
- 7
Arrange the grilled seitan and artichokes on serving plates. Drizzle the fresh lemon juice over everything and generously spoon the chimichurri sauce over the seitan and artichokes.
Tip: Save some chimichurri to serve on the side for guests who prefer more sauce with their meal.
- 8
Serve immediately while the seitan is still warm and the artichokes have retained their slight char. Pair with grilled vegetables or a fresh green salad if desired.
Tip: This dish is best enjoyed fresh off the grill, but leftovers can be enjoyed cold the next day.
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