I had never made any kind of chimichurri before last week and boy was I missing out. It’s so full of herb-y goodness and in the summer when herbs are everywhere it’s one of the best and simple toppings for pretty much everything. I have also been missing out on marinated portobello mushrooms. What am I doing with my life?
I hesitated to call these steaks because I’m not trying to replace steak. Sure, portobello mushrooms are considered “meaty” and a lot of people use them in place of steak but I think that does this mushroom a disservice. Why do they have to be like steak to taste good? I finally decided to call them steaks mostly because I prepared them how I would a steak and topped them with chimichurri which is most often used on steak.
Now, my chimichurri is slightly different because most sauces rely heavily on parsley and I went with cilantro. Either way, it brightens up the flavor of this dish and it’s what I had in my fridge, so, yeah. Also, this makes a GREAT weeknight meal because it comes together fast. While you’re marinating the mushrooms you can make the chimichurri and once you’re done with that you only have to cook the mushrooms for about 8 minutes.
I say boom a lot when it comes to quick meals. I guess it’s my version of Emeril’s “bam”? Eh, whatever just try this one out and let me know what you think!
Portobello Steaks with Cilantro Chimichurri
- 4 portobello mushrooms, stems removed
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp spicy mustard
- 1/2 tsp salt
- 1 cup cilantro, stems removed and minced into tiny pieces
- 1/3 cup red onion, diced small
- 3 cloves garlic, minced
- 1/3 cup olive oil, more if needed (you don’t want it too dry or super oily)
- juice of one lime
- 1/2 tsp salt
- 1/4 tsp pepper
- Place the mushrooms into a large plastic bag, whisk together the marinade ingredients, and pour into the bag. Seal it tightly and smoosh things around a bit and then let the mushrooms marinate while you get the chimichurri together.
- Place all of the chimichurri ingredients into your blender or food processor and pulse a few times. DON’T puree it because you want to leave things a bit chunky. Or puree it if that’s what your heart truly desires. PRO TIP: If you want to stir in avocado chunks after you make the sauce it’s a really tasty addition!
- Heat a cast iron skillet or grill and add in a little olive oil. Cook the mushrooms for about 3 to 4 minutes per side or until they start to blacken just a bit. Plate and top with chimichurri and enjoy!