Cook Argentine chimichurri portobello steaks with this recipe
Argentine chimichurri portobello steaks are a vegetarian's delight, infusing the vibrant flavors of Argentina into a dish without meat. The traditional chimichurri sauce, known for accompanying grilled dishes, is here paired with portobello mushrooms for a creative vegetarian take. This recipe serves vegetarians and those preferring eggless options alike. Let's start cooking to bring the authentic taste of Argentina into your home kitchen.
Gather the following ingredients
You'll need four large portobello mushrooms (stems removed), three tablespoons olive oil, two tablespoons soy sauce, one tablespoon of red wine vinegar, four minced garlic cloves, one small chopped red onion, one cup chopped parsley, and a quarter cup of chopped oregano. Season with salt and pepper. These ingredients create a flavorful marinade and sauce for the mushrooms.
Prepare the chimichurri sauce
Begin by mixing the chimichurri sauce, which doubles as a marinade and serving sauce. In a bowl, combine half the minced garlic, red onion, all of the parsley and oregano, red wine vinegar, and two tablespoons of olive oil. Season with salt and pepper to taste. Split the mixture evenly; use one part for marinating and reserve the rest to accompany your dish.
Marinate the mushrooms
Score the portobello mushrooms on both sides to enhance flavor absorption. In a mixing bowl, combine one portion of the chimichurri sauce with soy sauce. Thoroughly coat the mushrooms with this mixture, ensuring even coverage. Allow them to marinate for a minimum of 30 minutes, or ideally up to an hour, so they fully absorb the flavors of the marinade.
Grill your portobellos
Warm a grill pan on medium-high heat and lightly brush it with olive oil to avoid sticking. Once the pan is sufficiently hot, place the marinated portobello mushrooms onto it, starting with the gill side facing down. Grill each side for about four minutes, or until you see appealing grill marks and the mushrooms are tender yet maintain their form.
Serve your dish
Serve the Argentine chimichurri portobello steaks hot, immediately after grilling. Plate them and generously drizzle with the fresh chimichurri sauce that you set aside from the initial preparation. Pair these savory steaks with your choice of side dishes, such as a hearty roasted vegetable medley or a light quinoa salad, to create a balanced meal that's bursting with flavor while maintaining healthfulness and satisfaction.
