Grilled Cabbage Steaks with Chimichurri

Elevate your next cookout with these grilled cabbage steaks—a smoky, plant-based showstopper that features crispy edges, zippy chimichurri, hearty lentils, and a creamy tahini drizzle. This bold, filling recipe proves that a humble vegetable can rival any meat dish, making it a must-have for your summer grilling rotation.

Why You’ll Love These Grilled Cabbage Steaks with Chimichurri

Let’s talk real BBQ flavor—without a single animal product in sight. These cabbage steaks are smoky, hearty, and dripping with layers of flavor:

• Flavor overload: Crispy, caramelized cabbage, herby chimichurri, creamy tahini, and savory lentils—all in one bite.
• BBQ for everyone: Gluten-free, low-carb, and totally vegan, so nobody misses out.
• Quick and easy: Less than 30 minutes from fridge to table.
• Meal prep–friendly: Make the sauces and lentils ahead and grill when you’re ready.

Substitution Tips

• Any hearty green works if you’re out of cabbage (think cauliflower “steaks”).
• Skip maple syrup for agave or leave out for sugar-free.
• Use canned lentils for speed, or cook dry lentils ahead.

How to Make Grilled Cabbage Steaks with Chimichurri

Instructions

1. Make the Chimichurri Lentils:
   • If using dried lentils, cook per package directions; drain and let cool. For canned, drain and rinse well.
   • In a blender, combine 2 cups parsley, 2 garlic cloves, 30 ml lemon juice, ½ teaspoon salt, 15 ml olive oil, and 1 teaspoon chili sauce or chopped fresh chili. Blend to a chunky sauce. Toss with lentils and set aside.

2. Make the Tahini Sauce:
   • Whisk together 30g tahini, 15 ml maple syrup, 15 ml lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon salt, and 60 ml water until smooth. Adjust thickness with more water if needed. Chill until serving.

3. Prep and Grill the Cabbage:
   • Slice cabbage into 1–1.5cm (½-inch) thick “steaks.” Brush both sides with olive oil and sprinkle generously with salt, pepper, and BBQ seasoning.
   • Heat your grill to medium-high. Lay cabbage steaks on the grill and cook 5 minutes per side, or until charred and fork-tender. Use a flat spatula to flip—tongs can make them fall apart! Secure with a skewer if needed.

4. Assemble and Serve:
   • Arrange grilled cabbage steaks on a large platter.
   • Spoon chimichurri lentils over each steak, then drizzle generously with tahini sauce.
   • Sprinkle with black sesame seeds, fresh parsley, and chili flakes.
   • Serve fresh off the grill for the best texture!

Chloe’s Tips for Vegan Grilling Success

• Thick slices are key: Go thicker to keep cabbage steaks together on the grill.
• Flat spatula saves the day: It’s the best tool for flipping without breakage.
• Customize your toppings: Try adding avocado slices, roasted chickpeas, or a sprinkle of vegan feta.
• Make ahead: Lentils and sauces keep well in the fridge for a couple of days.

How to Serve & Store

• Main event: Serve as a hearty vegan main with grilled potatoes or salad.
• Party platter: Cut into wedges for a fun finger food at BBQs.
• Leftovers: Store cabbage, lentils, and sauces separately in the fridge up to 3 days. Reheat cabbage steaks in a hot pan or the oven.

The Story Behind This Plant-Based Showstopper

Every summer I go hunting for new things to throw on the grill, and let’s be honest—there are only so many veggie burgers a girl can eat. These grilled cabbage steaks with chimichurri started as a happy accident, and now they’re a Meat & Melt tradition. The best part? Even die-hard carnivores ask for seconds, and nobody ever guesses how easy it all is!

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