This portobello “steak” with Chimichurri sauce is amazing. It’s definitely not like steak but it’s vegan and made with portobello mushrooms, which are very earthy and usually a substitution to meat. The mushrooms are sliced and pan-seared in the skillet in olive oil, salt and pepper, and plated to form a steak over a bed of mashed potatoes and a side of seasonal veggies. It’s delicious, especially if you are eating mostly from plants and want a more earthy meal. It’s definitely light but nutritious and honestly just “enough”.
The mashed sweet potatoes are filling which is nice. I added truffle oil and salt to them. Mashed sweet potatoes can be done in the food processor – not regular potatoes. To make these, you boil or steam them until soft and process them until smooth in the food processor with truffle oil and salt. Thats it. Easy.
For the veggies, I simply used fresh asparagus that I cooked in olive oil, salt and pepper in the pan until cooked to perfection. No need to be fancy. Simple is just as delicious, especially when using fresh ingredients.
The Chimichurri sauce is amazing. I don’t know if you like herb sauce but I love this one. It’s made with parsley, lemon juice, olive oil, mustard, oregano, salt and pepper, and red pepper flakes. Yummy. It adds a nice touch of color to the dish and improve flavours. Make sure to make it with fresh ingredients.
If you enjoy the fresh taste of parsley, make sure to try this Green Detox Smoothie recipe. It’s delicious and so good for you.
The dish is amazing. I enjoyed it very much. It was very satisfying. It would go well with a cold glass of crisp white wine.. Or kombucha!:)
The dish is vegan, gluten- and grain-free, and is suitable for vegans, paleo and gluten-free people. It’s healthy and perfect for Spring and Summer. The recipe makes two servings. Plan 2 portobello mushrooms per person.
Enjoy guys, hope you like it!
- 1 large sweet potato, peeled and chopped
- 4 Portobello mushrooms, sliced thickly
- 1 bunch of asparagus, trimmed
- Extra-virgin olive oil
- Truffle oil (or extra-virgin olive oil)
- Unrefined salt and freshly ground black pepper
- Chimuchirri Sauce
- 1 cup parsley, packed
- Juice of 1 lemon
- 3 garlic cloves
- ¼ cup chopped red onion
- ½ teaspoon dried oregano
- ½ teaspoon unrefined salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
- Boil or steam sweet potatoes until fork tender. Add into your food processor, drizzle with truffle or olive oil, add a pinch of unrefined salt and process until silky smooth, scraping down sides as needed. Reserve.
- While potatoes are cooking, add olive oil in a large skillet over medium heat and put sliced portobello mushrooms. Sprinkle with salt and pepper. Cook until dark in color and caramelized, about 5-6 minutes. You want to cook them on both sides at high heat but without smoking the oil.
- Trim asparagus, add them in a separate skillet drizzled with olive oil, sprinkle asparagus with salt and pepper, and cook on medium heat until tender, about 5-6 minutes. (You can cook them at the same time of the mushrooms in a separate skillet.)
- Make the sauce by combining all ingredients into a food processor and process a few times to make the sauce. Transfer to a glass jar and reserve. Refrigerate leftover sauce.
- Arrange plates by putting mashed potatoes first, then arrange portobello "steak" strips on top, add asparagus and drizzle sauce on top of mushrooms.