Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini

Name: Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 firm-ripe avocados, peeled and cut into wedges; 59 milliliters (loosely packed) fresh flat-leaf parsley, coarsely chopped; 1 clove garlic, germ removed and clove crushed with back of knife; 1 teaspoons ground white pepper; 3 Tbsps fresh lemon juice (from 1 medium lemon); 4 servings Olive oil (for brushing); 237 milliliters freshly squeezed orange juice (from 2 medium oranges); 2 drops orange oil; 2 heads radicchio, cut into eighths through core, with some core still attached to each piece; 1 teaspoon fine sea salt; 118 milliliters tahini (Middle Eastern sesame paste), well-stirred; 454 grams soy tempeh; 3 Tbsps white wine vinegar

You can never have too many main course recipes, so give Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini a try. Watching your figure? This gluten free and vegan recipe has 749 calories, 31g of protein, and 57g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lemon juice, tahini, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the orange oil you could follow this main course with the Dark Chocolate Orange Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If sauce is too thick after storage, whisk in several drops of water to thin.)

Ingredients you will need

Lemon Juice

Olive Oil

Garlic

Pepper

Tahini

Sauce

Water

Salt

Equipment you will use

Blender

Whisk

Reserve 1/2 cup tahini sauce for serving.

Ingredients you will need

Tahini

Sauce

Brush remainder in thick layer over both sides of tempeh pieces.

Ingredients you will need

Tempeh

Transfer to airtight container and refrigerate at least 4 hours and up to 8 hours.

In a 2-quart pot over moderately high heat, bring orange juice to a boil. Lower heat to moderate and simmer, uncovered, until reduced by half, 6 to 8 minutes.

Ingredients you will need

Orange Juice

Equipment you will use

Pot

Transfer to large bowl and let cool to room temperature, about 15 minutes.

Equipment you will use

Bowl

Whisk in vinegar, then gradually whisk in olive oil, orange oil, salt, and pepper. (Dressing can be prepared ahead and refrigerated, in airtight container, up to 2 days.

Ingredients you will need

Orange Extract

Olive Oil

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Whisk to reemulsify before using.)

Equipment you will use

Whisk

If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Equipment you will use

Grill

Brush grill rack with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Grill tempeh, turning once, until golden brown, about 3 minutes per side. Grill radicchio, turning once, until beginning to wilt, about 2 minutes per side.

Ingredients you will need

Radicchio

Tempeh

Equipment you will use

Grill

Cut each piece of tempeh into 4 slices. In large bowl, toss together radicchio, parsley, and orange dressing. Divide salad among 4 plates and top with tempeh and avocado slices.

Ingredients you will need

Avocado Slices