Pan-Seared Tempeh Steaks with Chimichurri Sauce

Pan-Seared Tempeh Steaks with Chimichurri Sauce is a delightful and flavorful vegan dish that gives tempeh a treatment similar to steak. Tempeh, made from whole fermented soybeans and grains, has a chewy texture that absorbs flavors beautifully. To elevate its taste, we marinate tempeh in a highly seasoned mixture, giving it a rich and savory base. Pan-searing the tempeh creates a crispy edge and enhances its texture, making it more cohesive. We serve the tempeh steaks with a vibrant and zesty chimichurri sauce, a traditional condiment for steak, made with fresh parsley, garlic, oregano, red pepper flakes, and red wine vinegar. This herb sauce complements the tempeh perfectly, adding brightness and richness to each bite. The dish is not only delicious but also gluten-free when using gluten-free tempeh.

SERVES 4

INGREDIENTS:

• ¼ cup water
• 6 tablespoons red wine vinegar
• 6 garlic cloves, minced
• 2 teaspoons dried oregano
• ½ teaspoon red pepper flakes
• 1 pound tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs
• 1 cup fresh parsley leaves
• ¾ cup extra-virgin olive oil
• Salt and pepper

INSTRUCTIONS:

1. In a 1-gallon zipper-lock bag, combine water, ¼ cup vinegar, half of the minced garlic, 1 teaspoon oregano, and ¼ teaspoon red pepper flakes. Add tempeh, press out the air, seal the bag, and toss to coat. Refrigerate the tempeh for at least 1 hour or up to 24 hours, flipping the bag occasionally.
2. In a food processor, pulse parsley, ½ cup olive oil, remaining 2 tablespoons vinegar, remaining garlic, remaining 1 teaspoon oregano, remaining ¼ teaspoon red pepper flakes, and ½ teaspoon salt until coarsely chopped, about 10 pulses. Transfer to a bowl and season with salt and pepper to taste.
3. Remove the tempeh from the marinade and pat dry with paper towels. Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 4 pieces of tempeh and cook until golden brown on the first side, 2 to 4 minutes.
4. Flip the tempeh, reduce the heat to medium-low, and continue to cook until golden brown on the second side, 2 to 4 minutes. Transfer to a platter. Wipe out the skillet with paper towels and repeat with the remaining 2 tablespoons oil and remaining tempeh. Serve the pan-seared tempeh steaks with the parsley sauce.

VARIATIONS:

• Pan-Seared Tempeh Steaks with Chermoula Sauce: Omit oregano. Substitute lemon juice for red wine vinegar, ¼ teaspoon cayenne for red pepper flakes, and cilantro for parsley. Add ½ teaspoon ground cumin and ½ teaspoon paprika to the tempeh marinade. Add ½ teaspoon ground cumin and ½ teaspoon paprika to the sauce.
• Cutting Tempeh into Slabs: To cut the tempeh into slabs, first cut each piece crosswise into two 3½-inch-long pieces. Then, cut each piece horizontally into ⅜-inch-thick slabs.

TIPS:

• Marinating Tempeh: Let the tempeh marinate in the seasoned mixture for at least 1 hour or up to 24 hours for maximum flavor absorption. Flip the bag occasionally to ensure even coating.
• Drying Tempeh: After removing the tempeh from the marinade, pat it dry with paper towels. This step ensures a better sear and helps the tempeh hold its shape during cooking.
• Pan-Searing: Use a nonstick skillet for pan-searing the tempeh. This prevents sticking and allows you to use less oil.
• Chimichurri Sauce: Customize the chimichurri sauce to your taste by adjusting the level of garlic and red pepper flakes. Feel free to add other herbs or spices for variation.