Keto Vegan Portobello Steak with Avocado Chimichurri

Indulge in the hearty flavors of our Keto Vegan Portobello Steak, perfectly paired with a zesty Avocado Chimichurri. This dish brings a symphony of textures and tastes to your plate, all while keeping your macros in check. It's a plant-based masterpiece that's sure to satisfy your steak cravings without compromising your keto lifestyle.

Course Dinner

Cuisine Keto, Vegan

Keyword Avocado Chimichurri, Keto, Low-Carb, Portobello Steak, Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 290kcal

Equipment

Grill pan or skillet
Small bowl for marinade
Shallow dish for marinating mushrooms
Medium bowl for chimichurri
Measuring spoons and cups
Knife and cutting board

Ingredients

4 large portobello mushrooms approx. 1 lb or 450g, stems removed
2 tbsp olive oil 30ml
2 tbsp coconut aminos 30ml
1 tbsp apple cider vinegar 15ml
2 cloves garlic minced, approx. 2 teaspoons or 10g
1 tsp smoked paprika 5g
½ tsp ground black pepper 2.5g
½ tsp sea salt 2.5g
1 ripe avocado pitted and diced
½ cup fresh parsley finely chopped, 30g
¼ cup fresh cilantro finely chopped, 15g
2 tbsp red wine vinegar 30ml
4 tbsp olive oil 60ml
2 cloves garlic minced
½ tsp chili flakes 2.5g
½ tsp sea salt 2.5g
¼ tsp ground black pepper 1.25g

Instructions

In a small bowl, whisk together olive oil, coconut aminos, apple cider vinegar, minced garlic, smoked paprika, black pepper, and sea salt to create the marinade.
Place the portobello mushrooms in a shallow dish and pour the marinade over them. Ensure each mushroom is well-coated. Let them marinate for at least 10 minutes, flipping halfway through.
While the mushrooms marinate, prepare the avocado chimichurri. In a bowl, combine the diced avocado, chopped parsley, cilantro, red wine vinegar, olive oil, minced garlic, chili flakes, sea salt, and black pepper. Stir gently to mix. Set aside.
Heat a grill pan or skillet over medium-high heat. Once hot, place the marinated portobello mushrooms on the grill, reserving the excess marinade for basting.
Grill the mushrooms for 5-7 minutes on each side, basting with the remaining marinade as they cook. They should be tender and have grill marks.
Once cooked, remove the portobello steaks from the heat and let them rest for a couple of minutes.
Serve the portobello steaks topped with a generous spoonful of avocado chimichurri.

Notes

If you don't have coconut aminos, you can substitute with low sodium soy sauce, but this will alter the nutritional content slightly. For the best flavor, let the portobello mushrooms marinate for up to an hour if time allows. The avocado chimichurri can be made ahead of time and stored in the refrigerator for up to 2 days. Enjoy your Keto Vegan Portobello Steak with fresh, vibrant flavors and the perfect keto-friendly profile!

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