Portabello Steaks with Spicy Chimichurri



Portabello Steaks with Spicy Chimichurri

A spicy chimichurri sauce paired with savoury portabello steaks.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 2


For the chimichurri

  • 1 shallot finely chopped
  • 1 red chilli sliced
  • 3 cloves garlic minced
  • ½ cup red wine vinegar
  • 1 tsp salt
  • ½ cup coriander chopped
  • ¼ cup parsley chopped
  • 2 tbsp oregano chopped
  • ¾ cup olive oil


  • 4 large portabello mushrooms
  • 2 tbsp olive oil
  • salt and pepper
  • 1 lime
  • 30 g rocket
  • 100 g asparagus



  • Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

For the Chimichurri

  • In a bowl combine the shallots, chili, garlic, red wine vinegar and salt. Mix well and let sit for 10 min.
  • Add in the coriander, parsley, oregano and olive oil. Whisk well until combined.
  • In a large bowl combine 2 tbsp chimichurri, 2 tbsp olive oil, the juice of one lime, salt and pepper. Add in the mushrooms and asparagus and toss to coat.

For the mushrooms

  • Braai the mushrooms and asparagus until they are tender and begin to show some color.
  • Serve the mushrooms on a bed of rocket and asparagus. Top generously with chimichurri, a squeeze of lime and fresh chilli.
Keyword braai