Pan-Seared Portobello Steaks with Chimichurri, Potatoes & Broccolini

Meat and potatoes gets a plant-based remake with these hearty pan-seared portobello steaks. An umami-rich marinade gives the mushrooms a deep, meaty flavor, a hard sear yields a tender texture, and a tangy chimichurri provides an acidic contrast. Traditional sides like roasted potatoes and broccolini make it a wholesome and delicious meal with a homey, rustic elegance. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 45 minutes |

Ingredients

Portobello mushroom steaks

8 large portobello mushroom caps, stems removed and any visible dirt scrubbed off

2 tablespoons vegan Worcestershire sauce (or ¼ cup soy sauce)

½ cup dark balsamic vinegar

1 tablespoon black pepper

1 tablespoon salt

½ cup vegetable oil, plus more for searing

2 ounces vegan butter

4 sprigs rosemary, whole

2 cloves garlic

Potatoes and broccolini

vegetable oil, as needed

1 pound fingerlings or other small potatoes, rinsed and split in half

8 ounces broccolini

1 teaspoon red pepper flakes (optional)

4 sprigs rosemary, whole

4 cloves garlic, grated

salt and pepper to taste

Chimichurri

2 cloves garlic, minced

1 shallot, finely diced (or ½ a red onion)

½ teaspoon red pepper flakes

1 tablespoon sugar

3 tablespoons red wine or apple cider vinegar

¼ cup roughly chopped cilantro or parsley

zest and juice of 1 lime (or lemon)

½ cup olive oil

salt and pepper to taste

Preparation

For the portobello mushroom steaks

In a shallow dish, whisk together the Worcestershire sauce, balsamic, salt, pepper, and ½ cup vegetable oil to make the marinade.

Add the mushroom caps to the dish and toss around to fully coat the mushrooms in the marinade. Allow the mushrooms to marinate for at least 30 minutes.

As the mushrooms are marinating, begin to prepare the potatoes and broccolini.

To cook the mushroom steaks, heat a drizzle of vegetable oil over high heat in a cast iron skillet or other heavy-bottomed pan.

Cook the mushrooms, smooth side down first, for 2-3 minutes or until they have a medium char. Flip and cook on the other side for 2-3 more minutes.

Turn the heat off and add the butter, garlic, and rosemary to the pan. Allow the butter to melt and the garlic and rosemary to toast. Spoon the melted butter over the mushroom caps repeatedly for one minute.

You may need to work in separate batches. Save the toasted garlic and rosemary as garnish.

Remove from the pan and serve hot with the potatoes, broccolini, and chimichurri.

For the potatoes and broccolini

Preheat the oven to 425F. In a large bowl, toss the potatoes and broccolini with enough vegetable oil to coat evenly, the pepper flakes, rosemary, garlic, salt, and pepper.

Place the potatoes and broccolini onto a sheet pan, the cut side of the potatoes down. Roast for 15-20 minutes, stirring halfway through, until the potatoes are golden brown on the outside and the broccolini is tender. Serve with the mushroom steaks and chimichurri.

For the chimichurri

Stir together all the ingredients in a small bowl and season to taste with salt and pepper. Set aside until ready to serve.

Serve with the seared mushrooms and the roasted vegetables.

Zero-waste tips

• Save the stems from the mushrooms to put into a homemade vegetable stock.

• Feel free to swap out the broccolini with asparagus, zucchini, green beans, or any green veggie that can be roasted.