RecipeCastle

How I Finally Nailed Grilled Cabbage Steaks with Jalapeño Chimichurri

How I Finally Nailed Grilled Cabbage Steaks with Jalapeño Chimichurri
Prep
30 min
Cook
35 min
Total
65 min
Serves
4
Calories
300 kcal
Carbs
45.00 g

Ingredients

  • ¾ cupbrown lentils (rinsed)
  • 2 cupsflat leaf parsley (lightly packed)
  • 1jalapeño (seeded and finely minced)
  • 2 clovesgarlic (finely minced)
  • 1 tablespooncapers (finely minced)
  • 3 tablespoonsextra virgin olive oil
  • 1 tablespoonlemon juice
  • 1 teaspoonsea salt
  • 1 pinchred pepper flakes
  • ¼ cuptahini
  • 1 tablespoonmaple syrup
  • 1 tablespoongrainy mustard
  • —sea salt (to taste)
  • ⅓ cupcold, filtered water
  • 1 smallgreen cabbage ((about 3 lbs))
  • —avocado oil spray
  • 1 tablespoonMontreal steak spice blend
  • —sea salt and ground black pepper (to taste)

Instructions

  1. 1

    Place the lentils in a medium saucepan and cover them with water by about 2 inches. Put the saucepan on the stove over medium-high heat. Bring lentils to a boil and then lower them to a simmer. Cook until lentils are just-tender, about 25 minutes. Drain.

  2. 2

    While lentils are cooking, make the jalapeño chimichurri. Finely chop the parsley and transfer to a medium bowl. To the parsley, add the jalapeño, garlic, capers, olive oil, lemon juice, salt, and red pepper flakes. Stir to combine and check for seasoning. Adjust if necessary.

  3. 3

    Stir the warm lentils into the jalapeño chimichurri. Once thoroughly mixed, just set the lentils aside at room temperature.

  4. 4

    In a medium bowl, whisk together the tahini, lemon juice, maple syrup, mustard, and salt until combined. Then, vigorously whisk in the cold water. The sauce should thin out a bit and become more pale and creamy in colour. Set aside.

  5. 5

    Preheat your grill to medium high heat. Cut the cabbage into 1 ½ inch-thick steaks. Set the cabbage on the cutting board so that the core is facing up. Then cut 4 round steaks through the middle section so that each piece has a bit of the core intact (this is what will hold it together on the grill). Save the rest of the cabbage for another use.

  6. 6

    Place cabbage steaks on a baking sheet. Spray one side with avocado oil spray and season with half of the steak spice, salt, and pepper. Repeat with the other side and remaining steak spice.

  7. 7

    Place the cabbage steaks on the grill and close the lid. Cook for 5 whole minutes, or until charred on one side. Using both tongs and a flipper, carefully flip the steaks over. Close the lid and cook cabbage steaks for another 5 minutes, or until charred on the other side and soft in the center.

  8. 8

    Remove the cabbage steaks from the grill and serve with the jalapeño chimichurri lentils, maple mustard tahini sauce, extra chopped parsley, and chili flakes (if desired).