Grilled Seitan with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and looks far more impressive than the effort requires. Seitan is a wonderful plant based protein that's packed with iron and practically begs for bold flavors, which is exactly what the smoky paprika and tangy balsamic bring to the table. Paired with earthy roasted beetroot and peppery arugula, this dish feels elegant yet completely approachable. The marinade does most of the heavy lifting, infusing everything with garlic and thyme while you relax, so by the time you fire up the grill, you're just minutes away from something truly delicious.
Ella x
Ingredients
- 500 gseitan(cut into 4 thick steaks)
- 400 gbeetroot(peeled and cut into wedges)
- 4 tbspolive oil
- 3 tbspbalsamic vinegar
- 1 tbspmaple syrup
- 3garlic cloves(minced)
- 2 tspfresh thyme(dried or 1 tbsp fresh)
- 1 tspsmoked paprika
- 1 tspsea salt
- ½ tspblack pepper
- 1red onion(thinly sliced)
- 2 tbspfresh lemon juice
- 100 garugula(fresh)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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