Grilled Portobello Steak with Chimichurri Sauce Recipe
Are you looking to add some excitement to your vegetarian or vegan menu?
Grilled Portobello Steak with Chimichurri Sauce is the answer. This dish offers a delightful fusion of flavours and textures that will leave your taste buds dancing with joy.
Whether you’re a seasoned vegetarian or just experimenting with plant-based meals, this recipe is a must-try.
The Meaty Magic of Portobello Mushrooms
Portobello mushrooms are often referred to as the “steak of the vegetarian world” because of their robust and meaty texture. When marinated and grilled, they take on a smoky and savoury flavour that rivals any traditional steak.
Plus, they are a fantastic source of nutrients like fiber, vitamins, and minerals, making them a healthy choice for your meal.
The Chimichurri Sauce: A Burst of Freshness
What elevates this dish from good to exceptional is the chimichurri sauce. This vibrant green sauce hails from Argentina and is traditionally served with grilled meats.
However, it pairs perfectly with our grilled portobello steaks, adding a zesty and herbaceous kick that complements the mushrooms’ earthy flavor.
Bringing It All Together
Let’s dive into how you can recreate this culinary masterpiece in your own kitchen. The process begins with marinating the portobello mushrooms. A blend of balsamic vinegar, olive oil, garlic, thyme, and smoked paprika infuses these mushrooms with layers of flavour. As they soak up the marinade, they become tender and succulent.
While the mushrooms marinate, you can whip up the chimichurri sauce. This sauce is a simple yet powerful combination of fresh parsley, cilantro, garlic, red wine vinegar, and extra virgin olive oil. A touch of red pepper flakes adds just the right amount of heat to balance the freshness of the herbs.
Once the mushrooms are ready, it’s time to grill them. Whether you’re using an outdoor grill or a grill pan, the goal is the same: to achieve those beautiful grill marks and that smoky flavor. As they sizzle away, you can brush them with the leftover marinade to ensure they stay moist and flavorful.
Finally, the pièce de résistance: serving your grilled portobello steaks with a generous drizzle of chimichurri sauce. The sauce’s vibrant green color and aromatic blend of herbs and garlic will instantly elevate the dish. It’s a flavor explosion that’s both satisfying and refreshing.
A Versatile Dish for Any Occasion
Grilled Portobello Steak with Chimichurri Sauce is a versatile dish that can be enjoyed on various occasions. Whether you’re hosting a summer cookout, preparing a special weeknight dinner, or even serving it as a vegetarian option at your next barbecue, this recipe will impress your guests and leave them craving more.
To complete the meal, consider serving your portobello steaks with a side of grilled vegetables, a crisp green salad, or some creamy garlic mashed potatoes. You can also get creative and use them as the star of a vegetarian burger, adding your favorite toppings for a unique twist.
Conclusion
Grilled Portobello Steak with Chimichurri Sauce is a celebration of flavors and textures that will delight vegetarians, vegans, and carnivores alike. It’s a dish that proves plant-based eating can be both delicious and satisfying. So, don’t hesitate to try this recipe and experience the magic of meaty portobello mushrooms combined with the freshness of chimichurri sauce. It’s a culinary journey you won’t want to miss.
Bon appétit!
Grilled Portobello Steak with Chimichurri Sauce
Ingredients
- 4 large portobello mushrooms stems removed
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- 1/4 cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and black pepper to taste
Instructions
- Marinate the Portobello Mushrooms:
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, smoked paprika, salt, and black pepper.
- Place the cleaned portobello mushrooms in a shallow dish and pour the marinade over them. Make sure both sides of the mushrooms are well coated.
- Let the mushrooms marinate for at least 30 minutes, flipping them occasionally to ensure even flavor absorption.
- Prepare the Chimichurri Sauce:
- In a separate bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and black pepper.
- Stir well to combine all the ingredients. Taste and adjust the seasoning if needed. Set the sauce aside to let the flavors meld.
- Grill the Portobello Mushrooms:
- Preheat your grill to medium-high heat. You can also use a grill pan if you don't have an outdoor grill.
- Place the marinated portobello mushrooms on the grill, gill-side down, and grill for about 4-5 minutes on each side or until they are tender and have grill marks.
- During grilling, you can brush the mushrooms with any remaining marinade to keep them moist and flavorful.
- Serve with Chimichurri Sauce:
- Once the portobello mushrooms are grilled to perfection, transfer them to a serving platter.
- Spoon a generous amount of chimichurri sauce over each mushroom.
- Garnish with additional fresh herbs if desired.
- Serve immediately while the mushrooms are hot and the sauce is fresh.
