Vegetarian Steak with Chimichurri Sauce
Experience a bold and flavorful twist on a classic with this Vegetarian Steak with Chimichurri Sauce. Juicy, marinated Portobello mushrooms serve as the star of this hearty dish, offering a savory umami richness enhanced by a smoky blend of soy sauce, balsamic vinegar, and smoked paprika. Grilled to tender perfection, these "steaks" are topped with a vibrant homemade chimichurri sauce bursting with fresh parsley, cilantro, garlic, and a kick of red chili flakes. Ready in just 30 minutes, this recipe is perfect for weeknight dinners or vegetarian grilling nights. Pair with crusty bread, a crisp side salad, or your favorite vegetables for a satisfying plant-based meal that's as nourishing as it is delicious. Perfect for vegetarians and steak lovers alike, this recipe delivers bold flavors without compromise!
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Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup, chopped Fresh parsley
- 0.5 cup, chopped Fresh cilantro
- 3 tablespoons Red wine vinegar
- 3 medium, minced Garlic cloves
- 0.5 teaspoons Red chili flakes
- 1 tablespoon Lemon juice
- 0.25 cup Extra virgin olive oil
- 1 serving for pairing Crusty bread or side of choice (optional)
Directions
Step 1
Clean the portobello mushrooms by gently removing the stems and scraping out the gills with a spoon. Wipe the caps with a damp paper towel to clean them without soaking.
Step 2
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, smoked paprika, garlic powder, salt, and black pepper. This will be the marinade for the mushrooms.
Step 3
Place the mushrooms in a shallow dish and pour the marinade over them. Use your hands or a brush to coat each mushroom cap evenly. Let the mushrooms marinate for at least 10 minutes while you prepare the chimichurri sauce.
Step 4
To make the chimichurri sauce, combine chopped parsley, cilantro, red wine vinegar, minced garlic, red chili flakes, lemon juice, and a pinch of salt in a bowl. Slowly drizzle in the extra virgin olive oil while stirring to create a cohesive sauce. Adjust seasoning as needed.
Step 5
Heat a grill pan or skillet over medium-high heat. Place the marinated mushroom caps on the hot surface, gill side down, and cook for 3-4 minutes per side, until they are tender and have grill marks.
Step 6
Remove the cooked mushrooms from the pan and let them rest for a minute. Plate them as 'steaks' and generously spoon chimichurri sauce over each mushroom.
Step 7
Serve immediately with crusty bread, a side salad, or your favorite vegetable side dish. The vibrant flavors of the chimichurri complement the umami-packed mushroom steaks perfectly.
Nutrition Facts
| Serving size | (842.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1259.7 |
| Total Fat 104.0g | 0% |
| Saturated Fat 15.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2737.6mg | 0% |
| Total Carbohydrate 67.9g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 15.9g | |
| Protein 27.8g | 0% |
| Vitamin D 1.5IU | 0% |
| Calcium 183.9mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3051.8mg | 0% |
Source of Calories