Grilled Seitan with Potato and Herb Chimichurri
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a dish I've been making constantly because it's genuinely impressive yet takes less than an hour from start to finish. Grilled seitan with potato and herb chimichurri brings restaurant quality to your weeknight dinner without breaking the bank. The seitan is wonderfully protein packed and takes on smoky char beautifully on the grill, while the creamy potatoes balance it all out. But what really makes this sing is the fresh chimichurri bursting with parsley and cilantro, herbs loaded with antioxidants that brighten every bite. Best part? It's simple enough for a weeknight but fancy enough to serve guests.
Ella x
Ingredients
- ½ kgseitan(sliced into 4 thick steaks)
- ¾ kgrusset potatoes(cut into 1-inch wedges)
- 4 tbspolive oil
- 1 tspsmoked paprika
- 1 tspgarlic powder
- 237 mlfresh parsley(finely chopped)
- 118 mlfresh cilantro(finely chopped)
- 3 tbspred wine vinegar
- 4garlic cloves(minced)
- ½ tspred pepper flakes
- 1½ tspsea salt
- ¾ tspblack pepper
- 2 tbsplemon juice
Detail level
Instructions
- 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
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
Place the potato wedges on the grill and cook for 12-15 minutes, stirring occasionally, until golden and crispy on the edges.
- 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
Once potatoes are nearly done, place seitan steaks on the grill over medium-high heat.
- 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
Remove seitan and potatoes from the grill and transfer to a serving platter.
- 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.
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