Tempeh Steaks with Chimichurri Sauce

Tempeh Steaks (via abeautifulmess.com) If you’ve never made chimichurri sauce before, you really must—it’s so good! It is a classic sauce and certainly not my own invention. I’ve made a few different versions, and I am always amazed how much flavor it adds to any dish. It’s especially great on steak. So I thought why not try some marinated tempeh steaks.

Tempeh Steaks (via abeautifulmess.com)You could serve this over some steamed rice or alongside a salad. Even if you’re on the fence about tempeh, I still would recommend giving this recipe a try as it’s pretty delicious and super filling.

How to marinate tempehTempeh Steaks with Chimichurri Sauce, serves two
Sauce recipe adapted from Epicurious

For the tempeh:
8 oz. tempeh
3 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon liquid smoke
1 teaspoon apple cider vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne

For the chimichurri sauce:
1/3 cup parsley
2 tablespoons cilantro
2 tablespoons lemon juice
1 clove of garlic
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 cup olive oil

Cut the tempeh into flanks or cubes. In a small bowl or drinking glass, stir together the soy sauce, molasses, liquid smoke, apple cider vinegar, cumin, and cayenne. Pour a little of the sauce in the bottom of a small baking dish or an oven safe bowl. Add the tempeh. Pour the remaining sauce over the tempeh. Cover and refrigerate for 2 hours, flipping the tempeh once in the middle of the marinate time.

ChimichurriBake the tempeh in the same dish, covered with aluminum foil, at 350°F for 15 minutes. Remove the foil and bake for another 18 to 20 minutes.

To make the sauce, you’ll need a food processor or good blender. To the processor add the parsley, cilantro, lemon juice, garlic, red pepper, cumin, and salt. Pulse until well combined. With the processor running (if possible), slowly add the olive oil.

Tempeh Steaks (via abeautifulmess.com) Drizzle the sauce over the tempeh steaks and serve with your side of choice. Enjoy — happy healthy dinner to you! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions

  • I have made this dish a number of times since discovering it. My family loves it! I combine the tempeh steaks with rice noodles, then top with the Chimchurri sauce and sprinkles of cilantro.–delicious!

  • Made this for dinner a couple of nights ago. The chimichurri sauce tastes great! So fresh and bright! Thanks for sharing.

  • I’m Argentina and that’s not chimichurri!
    chimichurri is made with red pepper, oregano, parsley, garlic, but not coriander 😉

  • i´m not a huge fan of tattoo´s but it must say the pineapple looks good on you! Nice to see that i´m not the only one who is enjoying tempé. Nice post:)

  • The Tempeh Steaks look soo delic! I’m vegetarian and love all of the ingredients.

  • This looks amazing! We’re totally going to have to try this asap!


  • Yes yes yes, Chimichurri is real great and yours looks delicious! I did a Uruguayan sandwich called Chivito with my homemade Chimichurri. You can check it out here (recipe in German only, sorry): https://cheapandcheerfulcooking.wordpress.com/2015/06/07/rezept-chivito-sandwich-vegan/


  • This looks so nice and light!!!

  • Yum! This sounds delicious. My mom is vegetarian, so I grew up on boca burgers, veggies, etc. She loves Tempeh – I’ll have to give this a try next time I’m visiting!

  • I love all your recipes. Thanks for sharing 🙂
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  • This looks so delicious, although I’m not sure about the tempeh…I bet it’s just as delicious with meat! Thanks for sharing!

  • Looks so yummy! I think I need to try this asap!!! Thanks for sharing! We are posting about recipes today too! Would love it if you checked us out 🙂

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