SEITAN STEAK SALAD WITH GREEN PEPPERCORN DRESSING
GENEROUSLY SERVES: 2 TO 3, WITH LEFTOVERS FOR LUNCH
TIME: 30 MINUTES, NOT INCLUDING MAKING THE SEITAN
Longing for a hearty “omnivorous”-style vegan meal? This is the ultimate meatless steak ’n’ potatoes dish: slabs of piquant grilled seitan and roasted potatoes piled high on crisp, cool salad essentials. The creamy green peppercorn dressing perfects this salad. I could go on and on—this is one of the most hearty, memorable meals in a bowl in this book!
GRILLED SEITAN ’N’ POTATOES
2 Steamed or Baked Seitan Cutlets (page 50), or 8 ounces store-bought seitan
½ pound sweet potatoes (about 1 large) or yellow fingerling potatoes, unpeeled
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon soy sauce
½ teaspoon smoked sweet paprika
Peanut oil, for grilling
GREEN PEPPERCORN DRESSING
1 recipe Back at the Ranch Dressing (page 17)
3 rounded tablespoons green peppercorns packed in brine (don’t drain)
SALAD
1 head romaine lettuce, chopped into ½-inch ribbons, washed, and spun dry
1 English cucumber, sliced into very thin rounds
2 large tomatoes, sliced into half-moons
1 red onion, thinly sliced, or 1 recipe Massaged Red Onions (page 41)
Salt and freshly ground black pepper to taste
1 Prepare the seitan and slice the cutlets on a diagonal into ½-inch strips.
2 Scrub the potatoes and cut them into ¼-inch slices. Transfer to a large saucepan and cover with 4 inches of cold water. Bring to a boil over high heat, turn the heat down to a simmer, and cook for 12 to 14 minutes, or until the potatoes can be pierced with a fork but are not mushy; drain and set aside to cool. In the meantime, whisk together the olive oil, vinegar, oregano, soy sauce, and paprika. Add the seitan strips and toss with the marinade.
3 In a blender, pulse together the ranch dressing with the peppercorns for 30 seconds. Taste the dressing; if desired, add a teaspoon or two of extra peppercorn brine for added zip! Pour into a serving dish, cover, and chill until ready to serve.
4 Prepare all of the salad ingredients. Cover and keep them chilled until ready to serve the salad.
5 Preheat a cast-iron grill pan (or a regular pan) over medium-high heat and brush or spray with peanut oil (or similar high-heat oil for grilling). Grill the seitan strips in a single layer, cooking about 1 minute on each side for dark grill marks. Don’t overcook or the seitan strips will dry out.
6 Transfer the seitan to a dish and cover with foil to keep warm. Lightly oil slices of potato and grill on each side for about 1½ to 2 minutes until hot. Transfer to the dish with the seitan and lightly dust with salt and pepper.
7 Serve it! Shape a mound of lettuce in each large serving bowl. Arrange on top the grilled seitan, potatoes, cucumbers, tomatoes, and onion. Dust with freshly ground pepper and serve immediately, passing around the green peppercorn dressing.
Tender green peppercorns packed in brine are unripe peppercorns, bursting with spicy flavor that gives the rich dressing an irresistible kick! Look for them packed in either jars or tins in gourmet stores, or in Asian or Thai markets.