Grilled Seitan with Tomato and Herb Reduction
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to weeknight dinners because it comes together in just under an hour and tastes so much more impressive than the effort requires. Seitan is this amazing protein that's packed with iron and B vitamins, making it perfect if you're looking to eat more plant based meals without sacrificing nutrition. The beauty of this dish is how the cherry tomatoes break down into a silky sauce while grilling, creating this gorgeous reduction with fresh basil that brightens everything up. I love serving it with crusty bread or over pasta, and honestly, it feels fancy enough for company but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- ½ kgseitan(sliced into 4 steaks, ½ inch thick)
- 4 tbspolive oil
- 6garlic cloves(minced, divided)
- ¾ kgcherry tomatoes(halved)
- 237 mlfresh basil(loosely packed, roughly chopped)
- 3 tbspbalsamic vinegar
- ½ cupvegetable broth
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 2 tbsplemon juice
- 1 tspdried oregano
Detail level
Instructions
- 1
Pat the seitan steaks dry with paper towels and season both sides with salt, pepper, and oregano. Let rest for 5 minutes to absorb the flavors.
Tip: Drying the seitan helps it develop a better crust when grilled.
- 2
Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill grates with 1 tbsp of olive oil to prevent sticking.
- 3
Place seitan steaks on the hot grill and cook for 4-5 minutes per side until golden grill marks form and the exterior is crispy. Transfer to a plate and tent with foil to keep warm.
Tip: Don't move the seitan around too much; let it sit undisturbed for optimal browning.
- 4
In a large saucepan, heat 2 tbsp of olive oil over medium heat. Add half the minced garlic and sauté for 30 seconds until fragrant.
- 5
Add the halved cherry tomatoes to the pan and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Tip: The tomatoes will naturally break down and create a sauce base.
- 6
Pour in the vegetable broth and balsamic vinegar. Simmer for 5-7 minutes until the sauce thickens slightly, then stir in the fresh basil and lemon juice.
- 7
In a separate small skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the remaining garlic and cook for 1-2 minutes until golden and crispy, watching carefully to prevent burning. Season with red pepper flakes and a pinch of salt.
Tip: This garlic oil adds wonderful flavor and texture as a garnish.
- 8
Taste the tomato reduction and adjust seasonings with salt and pepper as needed. Spoon the warm sauce over the grilled seitan steaks and top with the crispy garlic chips and remaining oil.
Tip: The warm sauce will help soften the grilled exterior of the seitan.
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