Grilled Seitan with Kale

Instructions

1. 1

   Pat the seitan steaks dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, black pepper, and half the sea salt. Rub this spice mixture evenly over both sides of each seitan steak.

   Tip: Dry seitan helps it develop a better crust on the grill and absorb flavors more effectively.

2. 2

   Preheat your grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.

   Tip: If using a cast iron grill pan, heat it for at least 3-4 minutes before adding the seitan.

3. 3

   Place seitan steaks on the hot grill and cook for 4-5 minutes on the first side without moving them, allowing char marks to form. Flip and cook the other side for another 4-5 minutes until lightly charred.

   Tip: Resist the urge to move the seitan around—this allows for a beautiful caramelized crust.

4. 4

   Remove seitan from the grill and set aside to rest for 5 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.

   Tip: Resting allows the seitan to retain its moisture and become more tender.

5. 5

   Add minced garlic to the heated oil and sauté for about 1 minute until fragrant. Add the chopped kale and remaining salt, stirring constantly.

   Tip: Work in batches if needed to avoid overcrowding the pan and ensure even cooking.

6. 6

   Cook the kale for 6-8 minutes, stirring occasionally, until the leaves are tender and slightly crispy at the edges. The kale should darken and wilt considerably.

   Tip: Adding a splash of water (about 2 tablespoons) while cooking helps steam the kale and keep it moist.

7. 7

   While the kale cooks, whisk together tahini, lemon juice, 2 tablespoons of olive oil, vegetable broth, and red pepper flakes in a bowl to create the dressing. Adjust consistency with more broth if needed.

   Tip: The dressing should be pourable but creamy; add liquid gradually until you reach the desired consistency.

8. 8

   Divide the sautéed kale among four plates and top each with a grilled seitan steak. Drizzle generously with the lemon-tahini dressing and serve immediately.

   Tip: For extra flavor, sprinkle additional lemon zest or fresh herbs like parsley over the top.