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Grilled Portobello Steaks with Chimichurri & Onion Strings

For this weeks #InTheMarleyKitchen recipe, I'm sharing a great recipe from one of my favorite food blogs:

"Just proving yet again, you don’t need meat to feel satisfied! These juicy and charred portobello steaks will satisfy that craving you have to bite into something flavorful and meaty. Plus each morsel in your mouth with some of this fresh chimichurri and an onion string or two… well you’ll be in heaven!" - Hot for food blog

AUTHOR Lauren Toyota​ Ingredients: CHIMICHURRI (MAKES 1 CUP) 2 tbsp finely chopped shallots 1/2 C finely chopped packed flat leaf parsley 4 garlic cloves, minced 1 tbsp finely chopped fresh oregano (or 2 tsp dried oregano) 2 tbsp red wine vinegar 2 tbsp lemon juice 1/3 C olive oil 1 to 2 tsp spicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste) sea salt & ground pepper, to taste

GRILLED PORTOBELLO STEAKS 6 portobello mushroom caps 1/2 C vegetable oil 2 tbsp low-sodium soy sauce or tamari 2 tsp liquid smoke

MUSHROOM “STEAK” SPICE 2 tbsp mustard seed, slightly crushed in mortar & pestle 2 tbsp granulated garlic 2 tbsp dill weed 2 tbsp brown sugar 2 tsp kosher salt 2 tsp dried minced onion flakes 2 tsp dried minced garlic flakes 2 tsp whole black peppercorns, crushed in mortar & pestle (or ground black pepper)

Instructions: Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown. Trim the stems from the mushroom caps. In a small bowl combine vegetable oil, soy sauce, and liquid smoke. Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps. Brush the oil mixture over each portobello mushroom on each side. Then coat both sides in the steak spice covering it thoroughly. Repeat with remaining mushrooms. Place them on a baking sheet or platter. Heat a cast iron grill pan over medium-high heat. When hot, place 2 to 3 mushrooms top down and grill for 2 minutes. Turn the mushrooms slightly about 45 degrees to get cross hatched grill marks. Grill for another 2 minutes. Flip and grill the underside of the mushroom for 2 minutes. Turn the mushrooms slightly and cook for another 2 minutes. Set aside to let the mushrooms rest.

For the Onion Strings

Ingredients: 1 large white onions 1 1/2 C nondairy milk 1 tbsp apple cider vinegar 1 1/2 C all-purpose flour 1 tsp smoked paprika 1/4 tsp cayenne 1/2 tsp garlic powder 1 tsp sea salt 1/2 tsp ground pepper 3 C vegetable oil, for frying instructions Thinly slice the onion. It works best to use a mandolin to get them even, but if you're great with a knife then try it out! They should be thin enough that you can sort of see through them. Pour the nondairy milk into a shallow dish and whisk with apple cider vinegar. Soak the onions in this mixture for 15 minutes. In a separate mixing bowl combine the flour with smoked paprika, cayenne, salt, and pepper. Heat your frying oil in a heavy-bottomed pot or deep fryer to 365°F to 375°F. Only when the oil has reached it's correct temperature, you can use a pair of tongs and take a handful of onions from the liquid and coat evenly with the flour mixture. Place a batch into the oil. You might need to use a fork to move them around in the oil a bit just to keep them from sticking to each other. They only take 2 minutes to fry up, then remove that batch with the tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.

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