Well, you can definitely tell we’ve hit the holiday season by how sporadic these blog posts are getting…I’m doing my best! We had a wonderful Thanksgiving (hope you did too) and I’ll be back with some holiday desserts soon. In the meantime, here’s another healthy, veggie-centric meal to help balance out all those holiday treats.
All credit goes to Dana Shultz of Minimalist Baker for the recipe (my second one in a row – apparently you’d all better stop reading this blog and go read that one) – Portobello Steaks with Avocado Chimichurri.
This recipe is essentially a two-parter – you’ve got the “steaks” themselves, which is a marinade-centric situation, and then you’ve got the chimichurri. I lined up all my marinade ingredients and got marinating (a quick 10 minutes).
Meanwhile, I got into the chopping and mixing for the simple chimichurri. Wikipedia calls chimichurri “an uncooked sauce used for grilled meat,” heavy on the parsley. The avocado is definitely a unique add, but then, so is using it on mushrooms.
Once the mushrooms are all marinated, you pop ’em on the grill (or, if you don’t want to go to all the grill trouble, a large skillet – that’s the route I took) and cook ’em up. Keep basting them with marinade in the meanwhile…don’t want to let any of that tasty goodness go to waste.
And then – voilà! Artfully arrange some chimichurri over your “steaks” and you’re ready to go! Dana recommended a one-mushroom serving size, but we actually finished off one-and-a-half to two each…so keep that in mind when portioning. Still, these were quite yummy – I especially liked the creamy avocado against the more savory flavors of the mushrooms. I might have wished for a bit more crunch, texturally, and a side with some starch, but otherwise this was a pretty satisfying veggie meal.
Portobello Steaks with Avocado Chimichurri
From Dana Schultz of Minimalist Baker
I didn’t have steak sauce, so I subbed in barbecue sauce, which was ok, but I think steak sauce would be better. Dana also has recommendations for serving accompaniments on her site, which are definitely worth checking out!
Yield: 2-3 Servings
Time: 25 Minutes
3-4 large portobello mushrooms, stems removed, wiped clean
1/3 cup (80 ml) balsamic vinegar
1/4 cup (60 ml) olive oil
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
3 cloves garlic, minced (9 g)
Optional: 1 tablespoon (15 g) steak sauce (like A1)
1 1/2 cups (~90 g) parsley, finely chopped (flat leaf Italian parsley is best)
3 cloves garlic, minced (9 g)
1 shallot, minced
1/4 teaspoon red pepper flake
3-4 tablespoons (45-60 ml) olive oil (extra virgin when possible)
3 tablespoons (45 ml) lemon juice
1/2teaspoon each sea salt and black pepper
1 small ripe avocado, cubed
Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Add avocado and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. Best when fresh.