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Grilled Portobello Steak with Chimichurri Sauce

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Grilled Portobello Steak with Chimichurri Sauce is a mouthwatering vegetarian dish that will satisfy even the most die-hard carnivores. These meaty portobello mushrooms are marinated, grilled to perfection, and then topped with a vibrant and flavorful chimichurri sauce. Whether you're a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe is a winner. It's packed with umami flavor, easy to make, and perfect for any occasion.
Course Appetizer, Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people

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.