Just proving yet again, you don’t need meat to feel satisfied! These juicy and charred portobello steaks will satisfy that craving you have to bite into something flavorful and meaty. Plus each morsel in your mouth with some of this fresh chimichurri and an onion string or two… well you’ll be in heaven!
Check out how it all comes together in the video below or keep scrolling for the recipes.
The texture of chimichurri should be loose with small visible pieces of the fresh ingredients. I highly recommend chopping all of the ingredients by hand, rather than blending in a food processor. You’re not looking for a pesto consistency! You can also use this sauce as a marinade too.
MAKES 4 servings
PREP TIME: 30 minutes
COOK TIME: 20 minutes
chimichurri (makes 1 cup)
2 tbsp finely chopped shallots
1/2 C finely chopped packed flat leaf parsley
4 garlic cloves, minced
1 tbsp finely chopped fresh oregano (or 2 tsp dried oregano)
2 tbsp red wine vinegar
2 tbsp lemon juice
1/3 C olive oil
1 to 2 tsp spicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste)
sea salt & ground pepper, to taste
grilled portobello steaks
6 Portobello mushroom caps
1/2 C vegetable oil
2 tbsp soy sauce or tamari
2 tsp liquid smoke
mushroom “steak” spice
2 tbsp mustard seed (slightly crushed in mortar and pestle)
2 tbsp granulated garlic
2 tbsp dill weed
2 tbsp brown sugar
2 tsp kosher salt
2 tsp dried minced onion flakes
2 tsp dried minced garlic flakes
2 tsp hand ground whole black peppercorns, or black pepper
Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown.
Trim the stems from the mushroom caps.
In a small bowl combine vegetable oil, soy sauce, and liquid smoke.
Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps.
Brush the oil mixture over each portobello mushroom on each side. Then coat both sides in the steak spice covering it thoroughly. Repeat with remaining mushrooms. Place them on a baking sheet or platter.
Heat a cast iron grill pan over medium-high heat. When hot, place 2 to 3 mushrooms top down and grill for 2 minutes. Turn the mushrooms slightly about 45 degrees to get cross hatched grill marks. Grill for another 2 minutes. Flip and grill the underside of the mushroom for 2 minutes. Turn the mushrooms slightly and cook for another 2 minutes. Set aside to let the mushrooms rest.
If you have another cast iron you can place it on top of the mushrooms while grilling to help press the moisture out. See the video tutorial above for further instructions
When ready to serve, slice each portobello steak on a bias and place on a large wood board or platter. Top with any mushroom jus that has puddled during resting. Serve with baked fries and / or crispy onion strings as well as the chimichurri on the side.