Grilled Seitan with Potato and Herb Chimichurri

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Pat the seitan steaks dry with paper towels and brush both sides with 1 tablespoon olive oil.

   Tip: Dry seitan ensures better grill marks and crust formation.

2. 2

   Toss the potato wedges in a bowl with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a grill-safe pan or grill basket.

   Tip: A grill basket prevents potatoes from falling through the grates.

3. 3

   Place the potato wedges on the grill and cook for 12-15 minutes, stirring occasionally, until golden and crispy on the edges.

4. 4

   While potatoes cook, prepare the chimichurri by combining fresh parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, lemon juice, and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper to taste.

   Tip: Make chimichurri fresh for the brightest flavor, but it can also be prepared ahead.

5. 5

   Once potatoes are nearly done, place seitan steaks on the grill over medium-high heat.

6. 6

   Grill seitan for 4-5 minutes per side until charred grill marks appear and the exterior is caramelized. Don't move them too often—let them develop color.

7. 7

   Remove seitan and potatoes from the grill and transfer to a serving platter.

8. 8

   Spoon the vibrant chimichurri sauce generously over the grilled seitan steaks and arrange the crispy potatoes alongside. Serve immediately while everything is hot.

   Tip: Chimichurri is best served at room temperature to preserve the fresh herb flavors.