Portabello Steaks with Spicy Chimichurri

Serves 2


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

4 large portabello mushrooms

2 tbsp olive oil

Salt and pepper

1 lime

30g rocket

100g asparagus




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.

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.




Leave a Reply

Your email address will not be published. Required fields are marked *

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, once a week post updates only.


On Key

Related Posts