Portobello Steaks with Chimichurri Sauce

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This is a vegan steakhouse plate. Of course you can get creative with side dishes and all your steakhouse al a carte faves. What’s great about these portobellos is you can serve them as burgers with your favorite burger fixings. The chimichurri is hands-down my favorite condiment, in South America you can find it on a piece of meat, used as a marinade, or even as a bread dipping sauce. There are no limits to this condiment. I even use it in a potato salad!

 

Portobello Steak Marinade

  • 1 cup balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 2 garlic cloves

  • 1 teaspoon steak seasoning (yes- it’s vegan! I like steak seasoning because of it has a lot of peppercorns)

  • 1 teaspoon Italian seasoning

  • 1/2 cup olive oil

  • pinch of Himalayan pink salt

  • 4-6 portobello mushrooms

Prepare portobellos for marinade by removing stems and rinsing well. Pat dry with a paper towel. Marinate for 30 minutes to overnight.

Preheat oven to broil (or greased grill).  Place portobellos on a paper towel to absorb excess liquid, then place on a sheet pan lined with foil or parchment, and broil until caramelized on each side.

If grilling, place on hot grill until desired grill marks are golden to dark brown in color.

Chimichurri Sauce

  • 1 bunch parsley

  • 1 bunch cilantro

  • 3 garlic cloves

  • 1 tablespoon dried orgeano

  • 1/4 cup red wine vinegar

  • 1/2 cup extra virgin olive oil

  • 1 lime, juiced

  • Salt to taste

  • 1/2 teaspoon red pepper flakes

Toss all ingredients in a food processor or blender. Pulse until smooth but still has texture. If you like a thinner chimichurri, add 1/2 cup of water. Place in a air-tight container, and refrigerate for up to 2-3 weeks.

Charity Morgan