Grilled Seitan with Radish and Miso Glaze

Instructions

1. 1

   Prepare the miso glaze by whisking together white miso paste, rice vinegar, minced ginger, maple syrup, minced garlic, and soy sauce in a small bowl until smooth. Set aside.

   Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.

2. 2

   Pat the seitan steaks dry with a clean kitchen towel and season both sides generously with sea salt and black pepper.

   Tip: Dry seitan gets a better sear and golden crust on the grill.

3. 3

   Toss the halved radishes with 1.5 tablespoons of olive oil, salt, and pepper in a separate bowl until evenly coated.

   Tip: Leave the skin on the radishes to retain their nutrients and prevent them from becoming too soft.

4. 4

   Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly brush the grates with the remaining olive oil to prevent sticking.

   Tip: A well-oiled grill prevents the seitan and radishes from sticking and promotes beautiful grill marks.

5. 5

   Place the seitan steaks on the hot grill and cook for 5-6 minutes on the first side without moving them, then flip and cook for another 4-5 minutes until charred and firm.

   Tip: Resist the urge to move the seitan around too much; this allows a caramelized crust to develop.

6. 6

   During the last 2 minutes of cooking the seitan, brush generously with the miso glaze on both sides and allow it to caramelize slightly.

   Tip: Apply glaze near the end of cooking to prevent it from burning.

7. 7

   Arrange the radishes cut-side down on the grill alongside the seitan and cook for 6-7 minutes, turning halfway through, until they develop char marks and are tender-crisp.

   Tip: The radishes should still have a slight crunch when done for the best texture contrast.

8. 8

   Transfer the grilled seitan and radishes to serving plates. Toss fresh cilantro with a squeeze of lime juice and arrange over each plate. Drizzle any remaining glaze over the seitan and garnish with toasted sesame seeds.

   Tip: Serve immediately while the seitan is warm and the radishes still have their crispy-tender texture.