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

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

  1. 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. 

  2. 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. 

  3. Roast for 20 minutes until the caps are tender.

  4. 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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