Portabello Steaks with Spicy Chimichurri
A spicy chimichurri sauce paired with savoury portabello steaks.
Ingredients
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
Mushrooms
- 4 large portabello mushrooms
- 2 tbsp olive oil
- salt and pepper
- 1 lime
- 30 g rocket
- 100 g asparagus
Instructions
Braai
- 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.