Recipes
Portobello Steaks with Avocado Chimichurri
Serves 2
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Chimichurri
Discover The Recipe
If you’re looking for a heart-healthy main dish with big flavor, then our recipe for Portobello Steaks with Avocado Chimichurri is the winner! Chimichurri is an herbaceous, tangy and flavor-packed condiment from Argentina that you'll want to have handy on your table along with a spoon to drizzle on every bite. Traditionally, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. Chimichurri is typically used as a condiment for grilled meats and is spooned onto meat as it rests or drizzled on every bite. Chimichurri always contains parsley and some type of acid and oil, but from there the ingredients vary and may include additional herbs and diced chili.
Our chef adds avocado to the mix to add a bit of body and creaminess to this flavorful topping. Grilled Grilled Portobello steaks are the perfect foil for this heady dressing-like sauce made with creamy avocado and our authentic Chimichurri blend. Use the avocado chimichurri sauce to top a grilled steak or chicken breast. Or use as a perfect salad dressing, as it holds up well atop greens.
Ingredients
Avocado Chimichurri Sauce
2/3 cup extra virgin olive oil
1/3 cup fresh lime juice (3-4 limes)
1 garlic clove, minced
Sea salt to taste
1 cup parsley, chopped
1 avocado, pitted then cubed
2 tsp Piquant Post Chimichurri spice
Portobello Steaks
4-6 portobello caps
Garnish: fresh cilantro, fresh parsley, extra lime wedges
Notes
This creamy chimichurri is perfect over any vegetables! Try it with sweet potato steaks, cauliflower steaks or with slabs of baked tofu!
Try mixing some of the Chimichurri with some vegan mayo and spread it onto some grilled corn, or toss it with some baby potatoes for a bright herbaceous potato salad!
Use the chimichurri as a salad dressing for a hearty roasted vegetable salad, or drizzle it over grllled ciabatta.
Instructions
Slice the avocado in half lengthwise to remove pit. Use a spoon to remove flesh and then slice into ~1” cubes. Whisk together the olive oil, lime juice, garlic clove, sea salt and parsley. Fold in the avocado and Piquant Post Chimichurri. Season to taste with salt and pepper.
Preheat the oven to 350°F. Remove the stem and gills from the portobello caps. Place the cleaned caps on a sheet pan lined in parchment paper. Brush the caps with oil, and season liberally with salt and pepper.
Roast for 20 minutes until the caps are tender.
Arrange the roasted caps on a serving dish and spoon some of the chimichurri over the top. Garnish with fresh sliced limes and sprigs of cilantro and parsley.
Alternatives & Substitutions
Looking for more delicious Chimichurri recipes? Try our Chimichurri Steak Tacos, Argentinian Stuffed Flank Steak, or our Steak with Chimichurri Sauce.
Chimichurri is great with seafood as well! Try this Chimichurri Shrimp or this Chimichurri Salmon. How about our Vegan Fugazetta?
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Portobello Steaks with Avocado Chimichurri
Serves
2
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: Chimichurri
Ingredients
Avocado Chimichurri Sauce
2/3 cup extra virgin olive oil
1/3 cup fresh lime juice (3-4 limes)
1 garlic clove, minced
Sea salt to taste
1 cup parsley, chopped
1 avocado, pitted then cubed
2 tsp Piquant Post Chimichurri spice
Portobello Steaks
4-6 portobello caps
Garnish: fresh cilantro, fresh parsley, extra lime wedges
Instructions
Slice the avocado in half lengthwise to remove pit. Use a spoon to remove flesh and then slice into ~1” cubes. Whisk together the olive oil, lime juice, garlic clove, sea salt and parsley. Fold in the avocado and Piquant Post Chimichurri. Season to taste with salt and pepper.
Preheat the oven to 350°F. Remove the stem and gills from the portobello caps. Place the cleaned caps on a sheet pan lined in parchment paper. Brush the caps with oil, and season liberally with salt and pepper.
Roast for 20 minutes until the caps are tender.
Arrange the roasted caps on a serving dish and spoon some of the chimichurri over the top. Garnish with fresh sliced limes and sprigs of cilantro and parsley.
Notes
This creamy chimichurri is perfect over any vegetables! Try it with sweet potato steaks, cauliflower steaks or with slabs of baked tofu!
Try mixing some of the Chimichurri with some vegan mayo and spread it onto some grilled corn, or toss it with some baby potatoes for a bright herbaceous potato salad!
Use the chimichurri as a salad dressing for a hearty roasted vegetable salad, or drizzle it over grllled ciabatta.
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