Name: Pan-Seared Tempeh Steaks with Chimichurri Sauce
Total time: 1 h 35 min
Cuisine: Central & South AmericanLatin America & Caribbean
Ingredients: 1/4 cup water; 6 tablespoons red wine vinegar; 6 garlic cloves, minced; 2 teaspoons dried oregano; 1/2 teaspoon red pepper flakes; 1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs; 1 cup fresh parsley leaves; 3/4 cup extra-virgin olive oil; Salt and pepper

Why This Recipe Works

Made from whole fermented soybeans and a mix of grains, tempeh has a firmer, chewier texture than tofu, but it is just as good at soaking up flavor. Looking for an easy but impressive tempeh recipe, we gave it a similar treatment to steak. Marinating the tempeh in a highly seasoned base infused it with flavor, then patting the tempeh dry and pan-searing it created a crispy edge and made the texture more cohesive. Next, we wanted to balance the tempeh's earthy flavor by serving it with a bright herb sauce. Chimichurri sauce is a traditional condiment for steak that combines parsley, wine vinegar, oil, lots of garlic, oregano, and a good dose of red pepper flakes. It paired perfectly with our tempeh, lending bright flavor and richness to the seared “steaks.”

Before You Begin

In order for this recipe to be gluten-free, you must use gluten-free tempeh.

Instructions

Combine water, ¼ cup vinegar, half of garlic, 1 teaspoon oregano, and ¼ teaspoon pepper flakes in 1-gallon zipper-lock bag. Add tempeh, press out air, seal, and toss to coat. Refrigerate tempeh for at least 1 hour or up to 24 hours, flipping bag occasionally.

Pulse parsley, ½ cup oil, remaining 2 tablespoons vinegar, remaining garlic, remaining 1 teaspoon oregano, remaining ¼ teaspoon pepper flakes, and ½ teaspoon salt in food processor until coarsely chopped, about 10 pulses. Transfer to bowl and season with salt and pepper to taste.

Remove tempeh from marinade and pat dry with paper towels. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add 4 pieces tempeh and cook until golden brown on first side, 2 to 4 minutes.

Flip tempeh, reduce heat to medium-low, and continue to cook until golden brown on second side, 2 to 4 minutes; transfer to platter. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining tempeh. Serve with parsley sauce.