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

A Traveler's Delight: Grilled Tempeh Steak in Bali

The air hung thick and sweet with the scent of frangipani and sea salt. Bali. Just the word conjures images of lush rice paddies, shimmering turquoise waters, and the intoxicating aroma of spices. My recent trip wasn't just about exploring ancient temples and breathtaking beaches; it was also a culinary adventure. I stumbled upon a recipe that perfectly captured the vibrant essence of the island: Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini.

This wasn't your average tempeh dish. This was an explosion of flavors, a testament to the island's unique blend of Asian influences and fresh, local ingredients. The tempeh, marinated in a rich tahini sauce, became wonderfully smoky and tender on the grill. The vibrant orange dressing, a symphony of citrus and olive oil, cut through the richness of the tempeh beautifully. The crisp radicchio and creamy avocado added contrasting textures, while a final drizzle of lemon juice and tahini sauce tied everything together.

I remember sitting on the veranda of my little guesthouse, the warm Balinese breeze gently caressing my skin, savoring each bite. The sun dipped below the horizon, painting the sky in fiery hues of orange and pink, a fitting backdrop to this remarkable meal. It was more than just a meal; it was an experience, a taste of Balinese paradise.

The beauty of this recipe lies in its simplicity and adaptability. It's a perfect meal for a hot summer evening, a quick and healthy dinner after a long day, or even a sophisticated dish for a dinner party. The preparation is straightforward, each step designed to enhance the natural flavors of the ingredients. The marinade allows the tempeh to absorb the rich, nutty flavors of the tahini, while the grilling process imparts a delightful smoky character.

The orange dressing is a star in itself, a vibrant burst of sunshine in a bowl. The sweetness of the orange juice is balanced by the tang of vinegar, creating a harmonious blend that complements the earthy tempeh and the bitter radicchio. The avocado adds a creamy richness, while the parsley offers a touch of fresh, herbaceous flavor. It's a dance of textures and tastes, a culinary choreography that keeps you coming back for more.

Beyond its culinary merits, this dish holds a special place in my heart. It's a reminder of the incredible journey I took, the sights I saw, the people I met, and the unforgettable flavors I discovered. Every time I prepare this dish, I'm transported back to that Balinese veranda, feeling the warm breeze and the peaceful serenity of the island. It’s a taste of adventure, a culinary postcard from paradise.

So, whether you're an experienced chef or a kitchen novice, I urge you to try this recipe. It's more than just a dish; it's a journey for your taste buds, a culinary adventure that will transport you to a world of vibrant flavors and unforgettable sensations. It's a recipe that has become a staple in my own kitchen, a culinary souvenir from a trip I'll never forget.

Tips for Success:

• Use high-quality tempeh for the best flavor and texture.
• Don't be afraid to experiment with different types of radicchio – red or Italian radicchio will work well.
• If you don't have orange oil, you can substitute with a few drops of orange extract.
• Prepare the tahini sauce and dressing ahead of time to save time on the day of cooking.
• Serve immediately for the best flavor and texture.

This Grilled Marinated Tempeh Steak with Avocado, Radicchio, and Orange Dressing is more than just a recipe; it's a culinary experience that will leave you wanting more. It's a taste of Bali, a reminder of the beauty and simplicity of fresh, flavorful ingredients, and a testament to the transformative power of food.

Step-by-step

• 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 per side.
• 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.