If you’ve never made chimichurri sauce before, you really must—it’s so good! It is a classic sauce and certainly not my own invention. I’ve made a few different versions, and I am always amazed how much flavor it adds to any dish. It’s especially great on steak. So I thought why not try some marinated tempeh steaks.
You could serve this over some steamed rice or alongside a salad. Even if you’re on the fence about tempeh, I still would recommend giving this recipe a try as it’s pretty delicious and super filling.
Tempeh Steaks with Chimichurri Sauce, serves two
Sauce recipe adapted from Epicurious
For the tempeh:
8 oz. tempeh
3 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon liquid smoke
1 teaspoon apple cider vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne
For the chimichurri sauce:
1/3 cup parsley
2 tablespoons cilantro
2 tablespoons lemon juice
1 clove of garlic
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 cup olive oil
Cut the tempeh into flanks or cubes. In a small bowl or drinking glass, stir together the soy sauce, molasses, liquid smoke, apple cider vinegar, cumin, and cayenne. Pour a little of the sauce in the bottom of a small baking dish or an oven safe bowl. Add the tempeh. Pour the remaining sauce over the tempeh. Cover and refrigerate for 2 hours, flipping the tempeh once in the middle of the marinate time.
Bake the tempeh in the same dish, covered with aluminum foil, at 350°F for 15 minutes. Remove the foil and bake for another 18 to 20 minutes.
To make the sauce, you’ll need a food processor or good blender. To the processor add the parsley, cilantro, lemon juice, garlic, red pepper, cumin, and salt. Pulse until well combined. With the processor running (if possible), slowly add the olive oil.
Drizzle the sauce over the tempeh steaks and serve with your side of choice. Enjoy — happy healthy dinner to you! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.