Grilled Seitan with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Meaty seitan takes beautifully to the grill, getting crispy on the outside while staying tender inside, and the herb marinade infuses it with incredible flavor. I love serving it over peppery watercress, which is packed with vitamins and minerals that make you feel like you're truly nourishing your body. The bright vinaigrette with cherry tomatoes adds freshness and acidity that balances everything perfectly. Best of all, this meal is budget friendly and requires minimal ingredients, making it ideal for busy weeknights when you still want something special.
Ella x
Ingredients
- ½ kgseitan(sliced into 4 steaks, about 3/4 inch thick)
- 2 sprigsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 4garlic cloves(minced, divided)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 946 mlfresh watercress(roughly chopped)
- 1 tablespoonred wine vinegar
- 1shallot(finely minced)
- 1 teaspoondijon mustard
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Combine 2 tablespoons of olive oil, minced rosemary, thyme, 2 minced garlic cloves, 1 tablespoon of lemon juice, salt, and pepper in a small bowl to create a marinade.
Tip: Prepare the marinade while your grill heats up to save time.
- 2
Pat the seitan steaks dry with paper towels, then brush both sides generously with the herb marinade, ensuring all surfaces are coated evenly.
Tip: Dry seitan absorbs the marinade better and will develop better grill marks.
- 3
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Tip: Use an oil-soaked paper towel with tongs to oil the grates safely.
- 4
Grill the seitan steaks for 4-5 minutes per side, until golden brown grill marks appear and the exterior is slightly caramelized.
Tip: Avoid moving the steaks constantly; let them sit to develop those beautiful char marks.
- 5
While the seitan grills, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, 1 tablespoon of lemon juice, minced shallot, and dijon mustard in a bowl for the vinaigrette.
Tip: Make the dressing at the last minute so the watercress doesn't wilt.
- 6
Heat 1 tablespoon of olive oil in a small skillet over medium heat and sauté the remaining 2 minced garlic cloves for 1-2 minutes until golden and fragrant, creating crispy garlic chips.
Tip: Watch the garlic carefully to prevent burning; remove it as soon as it turns golden.
- 7
Toss the chopped watercress, halved cherry tomatoes, and crispy garlic chips with the vinaigrette in a large bowl until well coated.
Tip: Add the dressing just before serving to keep the watercress crisp and bright.
- 8
Place each grilled seitan steak on a serving plate and top generously with the watercress salad, allowing the dressing to cascade over the sides.
Tip: Serve immediately while the seitan is warm and the watercress is fresh for the best contrast in temperatures and textures.
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