Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils
Ingredients
Jalapeño Chimichurri Lentils
-
¾
cup
brown lentils
-
2
cups
flat leaf parsley
-
1
jalapeño
-
2
cloves
garlic
-
1
tablespoon
capers
-
3
tablespoons
extra virgin olive oil
-
1
tablespoon
lemon juice
-
1
teaspoon
sea salt
-
pinch
red pepper flakes
Maple Mustard Tahini
-
¼
cup
tahini
-
1
tablespoon
lemon juice
-
1
tablespoon
maple syrup
-
1
tablespoon
grainy mustard
-
to taste
sea salt
sea salt
-
⅓
cup
cold, filtered water
Cabbage
-
1
small
green cabbage
-
to spray
avocado oil
avocado oil spray
-
1
tablespoon
Montreal steak spice blend
-
to taste
sea salt and ground black pepper
sea salt and ground black pepper
Instructions
- Cook the lentils in water until just tender, about 25 minutes, then drain.
- Prepare the chimichurri by mixing chopped parsley, jalapeño, garlic, capers, olive oil, lemon juice, salt, and red pepper flakes.
- Combine the warm lentils with the chimichurri and set aside.
- Make the maple mustard tahini by whisking tahini, lemon juice, maple syrup, mustard, and salt, then add cold water to thin it out.
- Preheat the grill to medium-high heat and cut the cabbage into 1 ½ inch-thick steaks.
- Season the cabbage steaks with avocado oil spray, steak spice, salt, and pepper.
- Grill the cabbage steaks for 5 minutes on each side until charred and soft.
- Serve the grilled cabbage with the chimichurri lentils and tahini sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
You might also like