balsamic seitan steak salad

12Sep11

On a recent trip to Chicago, I ate one of the very best vegetarian meals of my life at the Chicago Diner. One of the dishes I enjoyed there was a seitan steak salad (Chicagoans love their seitan!). This is my attempt to recreate the entrée dish. This salad features the sweet-savory charred flavor of seitan, the tang of balsamic vinegar and the sweetness of cherry tomatoes.

Balsamic Seitan Steak Salad

Marinade & Dressing

Ingredients:

  • 1 large shallot, minced
  • 1/8 cup brown sugar
  • 2 tablespoons olive oil
  • 1/8 cup water
  • 1/2 cup balsamic vinegar
  • 1/4 cup dijon mustard
  • Salt & Pepper, to taste

Instructions:

  1. Mince shallot and put into a medium-sized bowl.
  2. Add brown sugar, olive oil, water, balsamic, dijon and salt & pepper.
  3. Whisk to incorporate.
Salad

Ingredients:

  • 8 ounces of unflavored seitan, cut into strips
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 head red leaf lettuce, washed and torn into bite-sized pieces
  • 1/2 cup fresh basil, washed and cut into strips
  • 1 cup cherry tomatoes, washed and halved
  • 1 half a medium red onion, thinly sliced

Instructions:

  1. Put seitan into marinade and let sit while you are preparing the other ingredients.
  2. Wash and tear lettuce. Put in a bowl.
  3. Wash and tear basil. Put on top of lettuce.
  4. Wash and halve cherry tomatoes. Set aside.
  5. Thinly slice onion. Set aside.
  6. Mince garlic.
  7. Heat olive oil in a medium-sized frying pan over medium-high heat.
  8. Remove seitan from marinade, squeeze to drain excess liquid and place in frying pan. Set remaining marinade aside.
  9. Add garlic. Stir to prevent burning. Seitan should develop a somewhat charred crust. When all the pieces have browned, remove from heat.
  10. Toss remaining marinade/dressing with lettuce and basil to coat the greens.
  11. Add tomatoes and red onion on top of the salads.
  12. Place equal parts seitan on each salad.
  13. Enjoy!
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One Response to “balsamic seitan steak salad”

  1. This sounds so good! I wonder how it would taste with tempe…


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