I rarely watch television.
When I do, it is because the family is all settled onto the couch, and I am left but to silently revolt the absurdity of our society’s choice of entertainment, write in my office, or read in my bedroom.
So sometimes, TV it is.
Nowadays, television is an excuse for me to bond with the family… and I am delighted that we can all watch “Master Chef” together. Though I cannot say I enjoy the truly carnivorous “portions” of the show, I absolutely love the artistic talent and creativity of many of the chefs, specifically one vegetarian in particular, who wows me with her awesome talent and keeps me cheering!
See kids, not everything needs butter and bacon.
Thank you, Bri Kozior.
Truth be told, I actually enjoy cooking shows.
I get ideas.
I was particularly intrigued by a “Master Chef” episode featuring some sort of steak and a chimichurri sauce.
Honestly, I had never heard of such a sauce. What interested me, however, was the simplicity of ingredients, coupled with the large focus on some fantastically alkaline and detoxifying herbs and root vegetables, like cilantro, parsley, and garlic.
And so, always up for a challenge… I recreated, my own version, playing around with proportions, and substituting mediocre ingredients for healthier alternatives. The result was absolutely splendid, and if you like roasted garlic, you are sure to enjoy this little number.
Marinated Portabella Mushrooms Steaks with a “Chimichurri” Sauce
- 10 portabella mushrooms, stems removed
- 10 tsp cumin, divided
- 10 tsp coriander, divided
- 5 tsp smoked paprika, divided
- sea salt to taste (a pinch each mushroom)
Roasted Garlic Chimichurri Sauce
- 1/2 cup (about 15) peeled garlic cloves, roasted (or 2-3 garlic clusters)
- ½ cup avocado, mashed
- 1/4 cup lemon juice, fresh squeezed
- 1 tbsp raw apple cider vinegar
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1/4 tsp dried oregano
- 1 tbsp fresh thyme leaves
Preheat oven to 375 degrees. Begin roasting garlic clusters by slicing off the top of the garlic, so that the tips of the garlic cloves are exposed. Place on cookie sheet and bake for 20+ minutes. Garlic should be browned on top, and easily squeezed from their cluster. If you allow to cool for too long thereafter, you will have trouble squeezing out the roasted cloves.
As garlic is roasting, combine all sauce ingredients in a high-speed blender and pulse. Carefully squeeze roasted garlic into mixture and blend until smooth. This sauce can be made in advance and stored in the refrigerator overnight.
Place portabella mushroom, belly up, on a cookie sheet and sprinkle with cumin, coriander, and paprika. Bake for 10 minutes, or until it’s juices are pooling on top. Bake for longer if you desire a chewier texture.
Remove mushrooms from oven, and drizzle with sauce. Serve immediately, or keep in the oven on warm.