Grilled Seitan with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.