Grilled Seitan with Turnip and Herb Chimichurri
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a recipe I've been making constantly because it comes together in under an hour and tastes absolutely incredible. Grilled seitan is such a smart protein choice since it's packed with iron and protein, making it perfect for plant based eating. The turnips get wonderfully caramelized on the grill while the chimichurri adds this bright, herbaceous punch that makes everything sing. Best part? Most of these ingredients are probably already in your kitchen, and the whole thing costs just a few dollars to pull together. It's fancy enough for company but simple enough for a weeknight dinner.
Ella x
Ingredients
- ½ kgseitan(cut into 4 steaks, ½-inch thick)
- ¾ kgturnips(cut into wedges)
- 6 tbspolive oil
- 4 clovesgarlic(minced)
- 237 mlfresh parsley(loosely packed)
- ½ cupfresh cilantro(loosely packed)
- 3 tbspred wine vinegar
- 2 tbsplemon juice
- 1 tspsmoked paprika
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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