Chimichurri Beefy Shreds
Fresh, herby, flavor-packed marinated beefy shreds perfectly paired with peak summer vegetables. 
Ingredients
1 lb Self-Reliant Seitan Beefy Shreds (thawed)
1 large shallot, finely diced
1 Fresno chile or red or green jalapeño, seeds removed, finely chopped
3 garlic cloves minced
½ cup red wine vinegar
½ tsp. kosher salt, plus more to taste
½ cup finely chopped fresh cilantro (leaves and stems) (or sub mint or more parsley)
½ cup finely chopped fresh flat-leaf parsley (leaves and stems)
1 tsp dried oregano (or 2 Tbsp fresh)
½ cup extra-virgin olive oil
Instructions
- Combine the shallot, chile or jalapeño, garlic, red wine vinegar, and salt in a medium bowl. Let sit for 10 minutes.
- Stir in the cilantro (or mint if using), parsley, and oregano.
- Using a fork, slowly whisk in the olive oil.
- Add the beefy shreds to the marinade and refrigerate for 30-60 minutes.
- Heat a medium sized skillet over medium high heat. Remove the beefy shreds from the marinade into the pan, reserving the remaining marinade to use as a sauce. Cook the seitan, stirring occasionally until browned (5-10 minutes)
- Serve with your choice of sides. I recommend white rice and summer veggies. My favorite is caramelized zucchini and yellow squash. Sweet corn would be great too.
- Spoon reserved chimichurri sauce over the seitan and veggies and serve. Enjoy!
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