Grilled portobello steaks with avocado chimichurri sauce
Delight your taste buds with our Grilled Portobello Steaks topped with a zesty Avocado Chimichurri Sauce. Perfect for a summer BBQ or a healthy dinner, this recipe features savory portobello mushrooms marinated in olive oil, vinegar, and spices, then grilled to perfection and served with a fresh, creamy chimichurri made from parsley, garlic, lemon juice, and ripe avocado. Elevate your plant-based meals with this flavorful and nutrient-packed dish!
- 26 Mar 2024
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Grilled portobello steaks with avocado chimichurri sauce are a delicious, plant-based alternative to traditional meat steaks. This recipe features savory grilled portobello mushrooms paired with a vibrant and zesty avocado chimichurri sauce, loaded with fresh herbs and spices. Perfect for a healthy, yet satisfying meal that is both vegan and gluten-free, this dish brings together rich flavors and wholesome ingredients.
Ingredients:
Instructions:
- In a medium bowl, whisk together 1/3 cup vinegar, 1/2 cup olive oil, 1/2 tsp ground cumin, 1/2 tsp black pepper, and 1/4 tsp paprika until well combined.
- Clean the portobello mushrooms by gently wiping them with a damp cloth or paper towel.
- Remove the stems from the mushrooms and place the mushrooms in a shallow dish.
- Pour the marinade over the mushrooms, ensuring each mushroom is well-coated.
- Let the mushrooms marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- In a food processor, combine 1.50 cups fresh parsley, 6 garlic cloves, and 1 shallot. Pulse until finely chopped.
- Add 1/4 tsp red pepper flakes, 3 tbsp lemon juice, and 1/2 tsp salt to the mixture.
- Halve the avocado, remove the pit, and scoop the flesh into the food processor.
- Blend until smooth, slowly adding the reserved 1/4 cup olive oil from the marinade to achieve desired consistency. The sauce should be slightly chunky but well-mixed.
- Preheat your grill to medium-high heat.
- Once hot, place the marinated portobello mushrooms on the grill, gill side down.
- Grill for about 5-7 minutes per side, or until the mushrooms are tender and have nice grill marks.
- Remove the mushrooms from the grill and let them rest for a few minutes.
- Place the grilled portobello steaks on a serving platter.
- Spoon the avocado chimichurri sauce generously over the mushrooms.
- Serve immediately, pairing with your favorite side dishes or salads.
Tips:
- Make sure to clean the portobello mushrooms thoroughly by gently wiping them with a damp cloth or paper towel to remove any dirt.
- Marinate the mushrooms for at least 30 minutes before grilling to allow the flavors to fully infuse.
- Use a grill pan or outdoor grill to cook the mushrooms for an added smoky flavor.
- Grill the mushrooms on medium-high heat to ensure they cook evenly and develop a nice char.
- For the chimichurri sauce, make sure to finely chop the parsley, garlic, and shallot; this helps to evenly distribute the flavors.
- Use a ripe avocado for a smoother and creamier chimichurri sauce.
- Prepare the avocado chimichurri sauce just before serving to maintain its vibrant color and fresh taste.
Grilled portobello steaks with avocado chimichurri sauce offer a delectable and nutritious meal that can be enjoyed by everyone, from vegans to meat lovers looking for a lighter option. The combination of the meaty texture of portobello mushrooms and the fresh, zesty flavors of the avocado chimichurri sauce makes it a standout dish. Serve with a side of roasted vegetables or a mixed greens salad for a complete and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 4.64g | 3% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 5g | 14% |
| Sugar 3.24g | 3% |
| Fat | |
| Fat 36g | 41% |
| Saturated 4.94g | 16% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 27mg | 5% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 4.52mg | 28% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 44mg | 47% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 380ug | 317% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.48mg | 0% |
| Iron, Fe 2.32mg | 21% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 760mg | 22% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 1.10mg | 10% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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