Portabello Steaks with Chimichurri Sauce
Chimichurri Ingredients
1/2 cup fresh parsley, packed
1/4 cup fresh cilantro
3 tablespoons red wine vinegar
2 garlic cloves, pressed or minced
1 teaspoon oregano
1/4 teaspoon ground cumin
1/2 teaspoon chili flakes
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
Steak Rub Ingredients
4 tablespoons kosher salt
3 tablespoons butcher grind black pepper (extra coarse)
3 tablespoons granulated garlic
1 tablespoons smoked paprika
3 tablespoon granulated onion
2 tablespoon ground coriander
2 tablespoon crushed red pepper flakes
1 tablespoon dried mustard
2 tablespoons dried parsley flakes
Portobello Steak Ingredients
6 portobello mushrooms, stems removed and cleaned with a dried paper towel
1/2 cup sunflower oil or any high-heat oil
2 tablespoons low-sodium tamari
2 teaspoons liquid smoke
Chimichurri Directions
In a food processor, pulse together parsley, cilantro, vinegar, garlic, oregano and cumin. Process until finely chopped. Add the chili flakes, olive oil and season with salt and pulse to combine.
Transfer to a bowl, and let sit for 20 mins before serving for the flavors to intensify.
Store in airtight container in the fridge for up to 5 days. Take out of fridge and allow it to come to room temperature before serving. Also great on tacos, sandwiches, avocado toast, grilled veggies, or as a salad dressing.
Steak Rub Directions
Mix all ingredients together and store in an airtight container. Yields 1-1/2 cups.
Steak Directions
In a small bowl combine vegetable oil, low-sodium soy sauce, and liquid smoke.
Brush the oil mixture over each portobello mushroom on each side. Next coat both sides in the steak spice make sure to cover thoroughly. 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.
To serve, drizzle chimichurri sauce on top of each mushroom.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6