Chili Lime Grilled Portabella Strip "Steak"
Amazing Spin on "Steak"
By: Pam Smith, RDN
My Virtual Flavor Kitchen was filled this week with countless delicious and nutritious dishes you can make in your own kitchen (Watch The Pam Smith Flavor Show Flavor Kitchen episode here).
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
Chili Lime Grille Portabella Strip "Steak"
5 large portabella mushrooms, stemmed and brushed clean
4 jalapeño peppers
2 small red onions, cut into 1/2-inch slices
1/3 cup freshly squeezed lime juice
2/3 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons P.S. Flavor!™ Chili Lime
1/3 cup extra virgin olive oil
Salsa Verde, recipe follows
Remove stems from portabellas; scrape gills (if desired). Place on glass plate or in shallow bowl along with onions and jalapeños.
In a small bowl, make vinaigrette by whisking together fresh lime juice, balsamic, Dijon, honey, and Chili Lime seasoning. Slowly drizzle and whisk in olive oil.
Spoon 1/2 cup of the vinaigrette onto mushrooms, onions, and jalapeño peppers and allow to marinate for 20 minutes to 1 hour.
Heat grill or grill pan to medium high heat. Lift vegetables out of marinade, draining off excess, and place directly on grill grates or pan. Smash the mushroom flat with a firm spatula. Grill, turning as needed, until nicely grill-marked and tender, about 4-5 minutes per side. Transfer the vegetables to a cutting board. Cut the mushrooms and onions into 1-inch pieces. Stem and cut the jalapeños in half lengthwise.
Drizzle a bit of dressing over the hot vegetables and lightly toss. Add to serving dish, and serve with Salsa Verde or tomatillo salsa, if desired.
1 cup husked and rinsed tomatillos, coarsely chopped
1 medium jalapeño pepper, stemmed, seeded, and minced
1/3 cup chopped white onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon P.S. Flavor!™ Creole Kitchen, your Creole seasoning of choice, or Kosher salt, to taste
1 large avocado, halved, peeled, pitted, and rough diced
Place all ingredients except avocado in food processor. Using on/off turns, pulse mixture until smooth puree forms. Add diced avocado and pulse the mixture once more.
Pour puree into medium bowl and season with additional Creole seasoning or salt, to taste. Cover and chill at least 1 hour to marry flavors.