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Grilled Portobello Steaks with Chimichurri and Onion Strings
HOT FOR FOOD22Ingredients
50Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 Tbsp. shallots (finely chopped)
- 1/2 cup flat leaf parsley (finely chopped packed)
- 4 garlic cloves (minced)
- 1 Tbsp. fresh oregano (finely chopped, or 2 tsp dried oregano)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice
- 1/3 cup olive oil
- 2 tsp. red chili (spicy, such as bird’s eye chili, finely minced or red chili flakes, to taste)
- sea salt
- ground pepper
- 6 portobello mushroom caps
- 1/2 cup vegetable oil
- 2 Tbsp. low sodium soy sauce (or tamari)
- 2 tsp. liquid smoke
- 2 Tbsp. mustard seed (slightly crushed in mortar & pestle)
- 2 Tbsp. granulated garlic
- 2 Tbsp. dill weed
- 2 Tbsp. brown sugar
- 2 tsp. kosher salt
- 2 tsp. onion flakes (dried minced)
- 2 tsp. garlic flakes (dried minced)
- 2 tsp. whole black peppercorns (crushed in mortar & pestle, or ground black pepper)
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