Portobello Steaks with Avocado Chimichurri

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Balsamic vinegar

  ⅓ cup or 85g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Parsley

  Raw

  1 ½ cup or 90g

• Garlic

  Raw

  6 cloves, minced or 18g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lemon juice

  Raw

  3 tbsp or 45g

• Salt

  Table

  ½ tsp or 3g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Clean portobello mushrooms and remove stems. Place in large freezer bag or shallow baking dish and set aside.
2. Dice shallot, mince garlic cloves. In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust seasonings as needed.
3. 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.
4. In the meantime, prepare chimichurri by adding parsley, remaining half of garlic, shallot, red pepper flake, other half of 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. Cut avocado into cubes, add to bowl, and toss to combine. Set aside.
5. 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.
6. To serve, top portobello steaks with avocado chimichurri. Enjoy!

Similar Foods

• Roasted Sweet Potato Wedges with Avocado Chimichurri
• Tuna Steak with Salsa
• Flank Steak Salad with Chimichurri Dressing