VNiceFood

The Party Dish: Grilled Cabbage Steaks with Jalapeño Chimichurri & Maple Mustard Tahini

The Party Dish: Grilled Cabbage Steaks with Jalapeño Chimichurri & Maple Mustard Tahini
Prep
30 min
Cook
35 min
Total
65 min
Serves
4
Calories
300 kcal

Ingredients

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

Instructions

  1. 1

    Place the lentils in a medium saucepan, cover them with water by about 2 inches, and boil. Lower to a simmer for about 25 minutes until just tender. Drain.

  2. 2

    Chop parsley and combine with jalapeño, garlic, capers, olive oil, lemon juice, salt, and red pepper flakes. Stir and adjust seasoning.

  3. 3

    Stir the warm lentils into the chimichurri and set aside at room temperature.

  4. 4

    Whisk tahini, lemon juice, maple syrup, mustard, and salt together, then gradually whisk in cold water to thin.

  5. 5

    Preheat grill to medium-high. Cut cabbage into 1 ½ inch-thick steaks, spray with oil and season. Grill for about 10 minutes total, flipping halfway, until charred and tender.

  6. 6

    Remove cabbage steaks and serve with lentils, tahini, extra parsley, and chili flakes if desired.