Grilled Seitan with Spinach

Instructions

1. 1

   Pat the seitan steaks dry with paper towels. Brush both sides lightly with 1 tablespoon of olive oil and season with sea salt, black pepper, oregano, and garlic powder.

   Tip: Drying the seitan helps it develop a better crust when grilling.

2. 2

   Preheat a grill or grill pan to medium-high heat for 5 minutes until hot.

3. 3

   Place the seitan steaks on the grill and cook for 6-7 minutes on the first side without moving them, then flip and cook for another 6-7 minutes until golden grill marks appear.

   Tip: Resist the urge to move the seitan around; let it sit to develop those beautiful grill marks.

4. 4

   Transfer the grilled seitan to a warm plate and tent with foil to keep warm.

5. 5

   Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat and add the minced garlic, cooking for 30 seconds until fragrant.

   Tip: Watch the garlic carefully to prevent it from burning.

6. 6

   Add the fresh spinach to the skillet in batches, stirring constantly until fully wilted, about 3-4 minutes total.

   Tip: The spinach will reduce significantly as it cooks.

7. 7

   Pour in the vegetable broth and lemon juice, then season with red pepper flakes and additional salt and pepper to taste. Simmer for 2 minutes.

   Tip: The broth creates a light sauce that coats the spinach beautifully.

8. 8

   Divide the wilted spinach among four plates and top each with a grilled seitan steak. Drizzle any remaining pan juices over the top and serve immediately.