Grilled Bbq Tempeh Steaks Recipes

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED MARINATED TEMPEH STEAK WITH AVOCADO, RADICCHIO, ORANGE DRESSING, AND TAHINI

Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini image

Provided by Chris Miller

Categories Leafy Green Soy Marinate Vegetarian Backyard BBQ Orange Avocado Summer Grill Grill/Barbecue Healthy Vegan Sesame Parsley

Yield Makes about 4 servings

Number Of Ingredients 23

Ingredients

For tahini sauce:
1/2 cup tahini (Middle Eastern sesame paste), well-stirred
1 clove garlic, germ removed and clove crushed with back of knife
2 teaspoons fresh lemon juice (from 1 small lemon)
1/2 teaspoon extra-virgin olive oil
1 teaspoon fine sea salt
3/4 teaspoon ground white pepper
For tempeh:
4 (4-ounce) pieces soy tempeh
For orange dressing:
1 cup freshly squeezed orange juice (from 2 medium oranges)
3 tablespoons plus 1 1/2 teaspoons white wine vinegar
1/2 cup extra-virgin olive oil
2 drops orange oil*
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
To grill and serve:
Olive oil (for brushing)
2 heads radicchio, cut into eighths through core, with some core still attached to each piece
1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped
2 firm-ripe avocados, peeled and cut into wedges
3 tablespoons fresh lemon juice (from 1 medium lemon)
*Available at specialty foods shops. If unavailable, use 1 tablespoon finely grated orange zest. Do not substitute orange flower water.

Steps:

Make tahini sauce:
In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If sauce is too thick after storage, whisk in several drops of water to thin.)
Marinate tempeh:
Reserve 1/2 cup tahini sauce for serving. Brush remainder in thick layer over both sides of tempeh pieces. Transfer to airtight container and refrigerate at least 4 hours and up to 8 hours.
Make dressing:
In a 2-quart pot over moderately high heat, bring orange juice to a boil. Lower heat to moderate and simmer, uncovered, until reduced by half, 6 to 8 minutes. Transfer to large bowl and let cool to room temperature, about 15 minutes. Whisk in vinegar, then gradually whisk in olive oil, orange oil, salt, and pepper. (Dressing can be prepared ahead and refrigerated, in airtight container, up to 2 days. Whisk to reemulsify before using.)
Grill tempeh and radicchio:
If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil.
Grill tempeh, turning once, until golden brown, about 3 minutes per side. Grill radicchio, turning once, until beginning to wilt, about 2 minutes perside.
Assemble and serve:
Cut each piece of tempeh into 4 slices. In large bowl, toss together radicchio, parsley, and orange dressing. Divide salad among 4 plates and top with tempeh and avocado slices. Drizzle with lemon juice and reserved tahini sauce. Serve immediately.

GRILLED TEMPEH STEAK

Grilled Tempeh Steak image

By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes. Adapted from Vegetarians in Paridise. The tempeh needs to marinate 24 hours in the fridge.

Provided by Sharon123

Categories Tempeh

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 lbs tempeh
marinade
1/3 cup rice vinegar
1/3 cup soy sauce
1/8 cup water
3 garlic cloves, minced
3/4 inch piece gingerroot, peeled and minced (about 3/4 tablespoons.)
1/8 cup Chinese five spice powder, plus a dash
1/4 cup extra virgin olive oil
3 tablespoons blackstrap molasses
fresh ground black pepper
1/2 green onion, cut into 1-inch lengths and finely slivered

Steps:

Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.
Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for at least 24 hours, turning pieces several times.
Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6.

Nutrition Facts : Calories 814.7, Fat 50.7, SaturatedFat 9.2, Sodium 1825.4, Carbohydrate 43.5, Fiber 0.4, Sugar 0.6, Protein 59.7

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