Vegetarian Steak with Chimichurri Sauce
Transform your dinner table with this irresistible Vegetarian Steak with Chimichurri Sauce—an elevated plant-based take on the classic steakhouse dish. Juicy, umami-rich portobello mushrooms are marinated in a smoky balsamic-soy blend, then perfectly seared for a tender, meaty texture. Topped with a zesty homemade chimichurri sauce made with fresh parsley, cilantro, minced garlic, and a hint of red chili flakes, this dish bursts with bold, vibrant flavors. In just 30 minutes, you’ll have a stunning entree that’s not only quick and easy to prepare but also nutritious and satisfying. Pair it with crusty bread, a crisp side salad, or roasted vegetables for a complete, crowd-pleasing vegetarian meal. Perfect for weeknights or special occasions, this recipe proves that meat-free can still be mouthwateringly indulgent!
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup, chopped Fresh parsley
- 0.5 cup, chopped Fresh cilantro
- 3 tablespoons Red wine vinegar
- 3 medium, minced Garlic cloves
- 0.5 teaspoons Red chili flakes
- 1 tablespoon Lemon juice
- 0.25 cup Extra virgin olive oil
- 1 serving for pairing Crusty bread or side of choice (optional)
Instructions
Clean the portobello mushrooms by gently removing the stems and scraping out the gills with a spoon. Wipe the caps with a damp paper towel to clean them without soaking.
In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, smoked paprika, garlic powder, salt, and black pepper. This will be the marinade for the mushrooms.
Place the mushrooms in a shallow dish and pour the marinade over them. Use your hands or a brush to coat each mushroom cap evenly. Let the mushrooms marinate for at least 10 minutes while you prepare the chimichurri sauce.
To make the chimichurri sauce, combine chopped parsley, cilantro, red wine vinegar, minced garlic, red chili flakes, lemon juice, and a pinch of salt in a bowl. Slowly drizzle in the extra virgin olive oil while stirring to create a cohesive sauce. Adjust seasoning as needed.
Heat a grill pan or skillet over medium-high heat. Place the marinated mushroom caps on the hot surface, gill side down, and cook for 3-4 minutes per side, until they are tender and have grill marks.
Remove the cooked mushrooms from the pan and let them rest for a minute. Plate them as 'steaks' and generously spoon chimichurri sauce over each mushroom.
Serve immediately with crusty bread, a side salad, or your favorite vegetable side dish. The vibrant flavors of the chimichurri complement the umami-packed mushroom steaks perfectly.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 15.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3052 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
