grilled portobello steaks with chimichurri & onion strings

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.

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.

grilled portobello steaks with chimichurri & onion strings

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. 

4.32 from 22 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: chimichurri, crispy onions, portobello mushroom, steaks

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Author: Lauren Toyota

Ingredients

chimichurri (makes 1 cup)

• ▢ 2 tablespoon finely chopped shallots
• ▢ ½ C finely chopped packed flat leaf parsley
• ▢ 4 garlic cloves, minced
• ▢ 1 tablespoon finely chopped fresh oregano (or 2 teaspoon dried oregano)
• ▢ 2 tablespoon red wine vinegar
• ▢ 2 tablespoon lemon juice
• ▢ ⅓ C olive oil
• ▢ 1 to 2 teaspoon spicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste)
• ▢ sea salt and ground black pepper, to taste

grilled portobello steaks

• ▢ 6 portobello mushroom caps
• ▢ ½ C vegetable oil
• ▢ 2 tablespoon low-sodium soy sauce or tamari
• ▢ 2 teaspoon liquid smoke

mushroom “steak” spice

• ▢ 2 tablespoon mustard seed, slightly crushed in mortar & pestle
• ▢ 2 tablespoon granulated garlic
• ▢ 2 tablespoon dill weed
• ▢ 2 tablespoon brown sugar
• ▢ 2 teaspoon kosher salt
• ▢ 2 teaspoon dried minced onion flakes
• ▢ 2 teaspoon dried minced garlic flakes
• ▢ 2 teaspoon whole black peppercorns, crushed in mortar & pestle (or ground black pepper)

Instructions

• 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, low-sodium 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.

Notes

Get the crispy onion string recipe here and a homemade baked french fries recipe here!