Grilled Portobello Steaks with Chimichurri & Onion Strings

hotforfoodblog.com

Mike Parker

subheading: CHIMICHURRI (MAKES 1 CUP):

2 tbsp finely chopped shallots

½ 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

⅓ 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

subheading: GRILLED PORTOBELLO STEAKS:

6 portobello mushroom caps

½ C vegetable oil

2 tbsp low-sodium soy sauce or tamari

2 tsp liquid smoke

subheading: 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)

Directions at hotforfoodblog.com

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