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Portobello Steaks with Avocado Chimichurri

9 ratings

· 25min · 3 servings

Grilled, marinated portobello steaks with a spicy avocado chimichurri sauce! An incredibly hearty and flavorful 30-minute plant-based meal!

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Ingredients

• 3 large portobello mushrooms ((stems removed, wiped clean))

• 3 Tbsp balsamic vinegar

• 2 Tbsp olive oil

• 1/2 tsp cumin

• 1/2 tsp black pepper

• 1/4 tsp smoked paprika

• 3 cloves garlic ((minced))

• 1 Tbsp steak sauce ((optional // vegan friendly, like A1))

• 1 ½ cups finely chopped parsley ((either kind will work, but flat leaf Italian parsley is best))

• 2-3 cloves garlic ((minced))

• 1 medium shallot ((minced // 1 shallot yields ~1/4 cup chopped))

• 1/4 tsp red pepper flake

• 2 Tbsp olive oil ((extra virgin when possible))

• 2 Tbsp lemon juice ((for more traditional chimichurri, sub red or white vinegar))

• 1/2 tsp each sea salt and black pepper

• 1 small ripe avocado ((cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!))