Grilled Seitan with Beetroot

Instructions

1. 1

   Preheat your grill to medium-high heat (around 200°C or 400°F). Pat the seitan steaks dry with paper towels to ensure better browning.

   Tip: Dry seitan helps develop a better crust and prevents steaming on the grill.

2. 2

   Toss beetroot wedges with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Spread on a baking sheet and roast at 190°C (375°F) for 30-35 minutes until tender and caramelized, stirring halfway through.

   Tip: Start beetroots in the oven at the same time as preheating the grill so timing aligns.

3. 3

   In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, thyme, smoked paprika, sea salt, and black pepper. Rub this mixture evenly over both sides of the seitan steaks.

   Tip: Let the seasoned seitan sit for 5-10 minutes to absorb the flavors.

4. 4

   Place seitan steaks on the preheated grill and cook for 5-6 minutes on the first side without moving them, allowing char marks to develop.

   Tip: Resist the urge to flip early—this creates beautiful grill marks and improves texture.

5. 5

   Flip the seitan steaks and cook for another 4-5 minutes on the second side until golden brown and slightly crispy at the edges.

   Tip: Seitan doesn't need to rest like meat, so you can serve it immediately after grilling.

6. 6

   While seitan grills, prepare the glaze by whisking together balsamic vinegar, maple syrup, and 1 tablespoon of the pan juices from the beetroots.

   Tip: The glaze will thicken slightly as it cools, creating a beautiful coating.

7. 7

   Toss the sliced red onion with lemon juice, a pinch of salt, and let it marinate for 5 minutes to soften slightly and add brightness to the dish.

   Tip: This quick pickle adds acidity and balances the earthiness of the beetroot.

8. 8

   Arrange fresh arugula on a serving platter, top with grilled seitan steaks and roasted beetroot wedges. Drizzle the balsamic glaze over everything and scatter the marinated red onions on top.

   Tip: Serve immediately while the seitan is still warm for the best flavor contrast with the cool greens.