Portobello Mushroom Steak with Chimichurri Sauce


Prep: 15 mins | Cooking time: 10 mins | Serves:  4

  • 12 Portobello mushrooms; or 12 flat white mushrooms
  • 250g packet cocktail truss tomatoes, cut into bunches
  • Olive oil cooking spray
  • Roasted baby potatoes, to serve

Chimichurri Sauce

  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes
  1. Heat a barbecue grill plate on high. Spray mushrooms and tomatoes with oil. Season with salt and pepper. Barbecue mushrooms, with hood down, for 3-4 minutes each side or until lightly charred and tender. Barbecue tomatoes for 2-3 minutes. Serve vegetables drizzled with chimichurri sauce.
  2. Make Chimichurri Sauce Combine all ingredients in a bowl. Season with salt and pepper.