Pan-Seared Tempeh Steaks with Chimichurri Sauce
Hearty plant-based steaks topped with a vibrant, garlicky herb sauce
Why This Recipe Works
Pan-searing tempeh creates a substantial, meaty texture that holds up perfectly to the punchy acidity of a fresh herb sauce. This preparation transforms fermented soy into a sophisticated centerpiece that comes together in under an hour.
Instructions
Whisk the parsley, cilantro, garlic, vinegar, red pepper flakes, and olive oil together in a small bowl. Season the sauce with salt and pepper to taste and set it aside to allow the flavors to meld while you prepare the tempeh.
Cut each tempeh block in half crosswise, then slice each half horizontally through the middle to create eight thin steaks total. Combine the soy sauce, cumin, and coriander in a small dish and brush the mixture evenly over both sides of every steak.
Heat the vegetable oil in a large nonstick skillet over medium-high heat until the oil shimmers but does not smoke. Place the tempeh steaks in a single layer and cook until the bottoms are deeply browned and crisp, about 4 to 5 minutes.
Flip the steaks and cook until the second side is well-browned, about 3 to 4 minutes more. Serve immediately while the tempeh is hot and the edges are crisp, with the chimichurri sauce spooned generously over the top.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate tempeh and chimichurri separately for up to 3 days.
Can I make this ahead of time?
The chimichurri sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
What substitutions can I make?
- soy sauce: Tamari for gluten-free version
