Grilled Seitan with Artichoke and Lemon-Herb Chimichurri

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.