Portobello Mushroom Steaks with Chimichurri

Ingredients

• 4 large portobello mushroom caps
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme
• salt and pepper to taste
• chimichurri (parsley, garlic, red wine vinegar, olive oil, red pepper flakes)

Method

1. 1

   Using a spoon, scrape out the dark brown gills from the underside of each portobello cap and discard — skipping this step is what turns a marinade or pan sauce muddy gray instead of staying clean, since the gills release a lot of dark liquid as they cook.

2. 2

   Whisk olive oil, balsamic vinegar, garlic, thyme, salt, and pepper for the marinade.

3. 3

   Brush the scraped mushroom caps generously with the marinade on both sides, let sit 15-20 minutes.

4. 4

   Grill or sear in a hot skillet 4-5 minutes per side until tender and deeply browned.

5. 5

   Blend parsley, garlic, red wine vinegar, olive oil, and red pepper flakes for chimichurri, and spoon generously over the mushroom steaks.