Chimichurri Salad
Two Ways
Ingredients
About this Recipe
3/4 cup SuperFuzed Roasted Garlic Herb Oil
1/2 cup cilantro
1/4 cup parsley
1 teaspoon of flakey salt
1 teaspoon of sugar
2-4 cloves of garlic
1/2 cup red wine vinegar
2 mint leaves
1 Fresno chili
1 tablespoon Lemon juice to taste
1 teaspoon Lemon zest
Salt & pepper to taste
Steak of your choice
Portabella mushrooms
1 tablespoon Soy sauce
1 head Red lettuce
10 ounces Cherry tomatoes
2 Shallots
1 Avocado
Rosemary, thyme, garlic & butter for basting
The best recipes are shared! Many thanks to @theemoodyfoody for creating and sharing this wonderful (dual) concoction for Chimichurri salad two ways – with steak or with portabella mushrooms.
Either way, this steak and vegan recipe is guaranteed to tantalize all of your senses and sure to please vegans and carnivores alike!
Directions
In a mortar & pestle or medium bowl crush your garlic with salt, sugar and vinegar until you’ve formed a paste
Mix in your lemon juice, zest, finely chopped cilantro and mint, Joe’s SuperFuzed Roasted Garlic Herb Oil and Fresno chili
Set aside and let those flavors get to know each other
For the vegan steak, brush on soy sauce, season with salt & pepper and sear in your pan until cooked but still tender.
Finish by basting with vegan butter, garlic and herbs.
For you carnivores, prepare your steak to your liking then let rest.
Chop and wash your lettuce then blister and char your tomatoes and shallots.
Toss everything with your chimichurri and serve with avocado.
About this Recipe
The best recipes are shared! Many thanks to @themoodyfoody for creating and sharing this wonderful (dual) concoction for Chimichurri salad two ways – with steak or with portabella mushrooms.
Either way, this steak and vegan recipe is guaranteed to tantalize all of your senses and sure to please vegans and carnivores alike!
Ingredients
SuperFuzed Roasted Garlic Herb Oil
1/2 cup cilantro
Pinch of flakey salt
Pinch of sugar
2 cloves of garlic
1-2 tablespoons red wine vinegar
2 mint leaves
1 Fresno chili
Lemon juice to taste
Lemon zest
Salt & pepper to taste
Steak of your choice
Portabello mushrooms
Soy sauce
Red lettuce
Cherry tomatoes
Shallots
Avocado
Rosemary, thyme, garlic & butter for basting
Directions
In a mortar & pestle or medium bowl crush your garlic with salt, sugar and vinegar until you’ve formed a paste
Mix in your lemon juice, zest, finely chopped cilantro and mint, Joe’s SuperFuzed Roasted Garlic Herb Oil and Fresno chili
Set aside and let those flavors get to know each other
For the vegan steak, brush on soy sauce, season with salt & pepper and sear in your pan until cooked but still tender.
Finish by basting with vegan butter, garlic and herbs.
For you carnivores, prepare your steak to your liking then let rest.
Chop and wash your lettuce then blister and char your tomatoes and shallots.
Toss everything with your chimichurri and serve with avocado.