Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 500 grams of seitan block and slice it into four equal thick steaks, then in a small bowl, combine 2 tablespoons of sea salt, 1 tablespoon of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of aji molido, 1 teaspoon of dried oregano, and 0.5 teaspoon of garlic powder to create the curing rub.

2. 2

   Generously rub the entire curing mixture over all sides of each seitan steak, ensuring an even coating, then place the seasoned seitan steaks in an airtight container or wrap them tightly in plastic wrap and refrigerate for a minimum of 8 hours, and ideally up to 24 hours, allowing the flavors to penetrate and "cure" the seitan.

3. 3

   While the seitan cures, prepare the Chimichurri Andino by finely mincing 1 cup of fresh parsley, 4 cloves of garlic, and 0.25 cup of fresh oregano leaves.

4. 4

   In a medium bowl, combine the minced herbs and garlic with 0.5 cup of extra virgin olive oil, 0.25 cup of red wine vinegar, 1 teaspoon of aji molido (or red pepper flakes), and 0.5 teaspoon of salt, stirring well.

5. 5

   Allow the chimichurri to rest at room temperature for at least 30 minutes, or refrigerate for up to 2 hours, for the flavors to meld.

6. 6

   Heat 2 tablespoons of vegetable oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering, then remove the seitan from the refrigerator and sear each "cured" seitan steak for 4-5 minutes per side, until deeply golden brown and slightly crispy.

7. 7

   Plate each seared Seitan al Curado steak and generously spoon 2-3 tablespoons of the fresh Chimichurri Andino over the top of each.