Grilled Seitan with Turnip and Herb Chimichurri

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the seitan steaks dry with paper towels and brush lightly with 1 tablespoon of olive oil on both sides.

   Tip: Dry seitan helps it achieve better grill marks and prevents sticking.

2. 2

   Toss the turnip wedges in a bowl with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Set aside.

   Tip: Cut turnips evenly so they cook at the same rate.

3. 3

   Make the chimichurri sauce by combining minced garlic, fresh parsley, fresh cilantro, red wine vinegar, lemon juice, remaining 3 tablespoons of olive oil, and red pepper flakes in a food processor. Pulse until you reach a coarse, chunky consistency. Season with remaining salt and pepper to taste.

   Tip: Don't over-blend; the sauce should have texture and not become a smooth paste.

4. 4

   Place the turnip wedges on the grill over medium heat. Grill for 12-15 minutes, turning every 3-4 minutes, until golden brown and tender with charred edges.

   Tip: If turnips are browning too quickly, move them to a cooler part of the grill.

5. 5

   Once turnips are nearly done, increase the grill heat slightly and place seitan steaks directly on the grates. Grill for 4-5 minutes on each side, creating dark grill marks.

   Tip: Don't move the seitan around too much; let it sit to develop a crust.

6. 6

   Sprinkle the smoked paprika evenly over both sides of the seitan steaks during the final minute of cooking.

   Tip: Adding paprika at the end prevents it from burning and losing its smoky flavor.

7. 7

   Remove both the seitan and turnips from the grill and let the seitan rest for 2 minutes before serving.

   Tip: Resting allows the seitan to retain its juices and become more tender.

8. 8

   Plate one seitan steak with a portion of grilled turnip wedges and generously top with the fresh chimichurri sauce.

   Tip: Serve extra chimichurri on the side for those who want more herbaceous flavor.