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Grilled cabbage steak with jalapeño chimichurri lentils and maple mustard tahini on a white plate, garnished with parsley.
Alyssa

Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini

An explosion of flavour, these grilled cabbage steaks topped with jalapeño chimichurri lentils and maple mustard tahini are a delicious alternative to veggie burgers.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: BBQ
Calories: 300
Ingredients Method Notes

Ingredients
  

  • ¾ cup brown lentils, rinsed
  • 2 cups flat leaf parsley, lightly packed
  • 1 jalapeño, seeded and finely minced
  • 2 cloves of garlic, finely minced
  • 1 tablespoon capers, finely minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • pinch of red pepper flakes
  • ¼ cup tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon grainy mustard
  • ⅓ cup cold, filtered water
  • 1 small green cabbage (about 3 lbs)
  • avocado oil spray
  • 1 tablespoon Montreal steak spice blend

Method
 

  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. Chop parsley and combine with jalapeño, garlic, capers, olive oil, lemon juice, salt, and red pepper flakes. Stir and adjust seasoning.
  3. Stir the warm lentils into the chimichurri and set aside at room temperature.
  4. Whisk tahini, lemon juice, maple syrup, mustard, and salt together, then gradually whisk in cold water to thin.
  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. Remove cabbage steaks and serve with lentils, tahini, extra parsley, and chili flakes if desired.

Notes

This dish offers a delicious alternative for a hearty meal that's simple yet flavorful.