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Meatless Monday: Portobello Steaks with Roasted Potatoes and Brussels Sprouts

April 15th 02:04pm, 2013

Some nights the husband comes home and wants a big, juicy steak, especially once the weather gets warmer and the grill is ready to emerge from its winter hibernation. On these nights, I have to admit, the idea of something smothered in a flavorful marinade and later dipped in steak sauce sounds pretty darn good. But what’s a vegetarian to do? Easy. Remember the fungus among us! Portobello caps are a great steak alternative. They have a meaty texture; they can absorb flavors really well, and they can stand up to the high heat of a grill (or a grill pan, in this case). Served over some simply prepared roasted vegetables, this is a hearty dish you’ll come back to again and again.

Portobello Steaks with Roasted Potatoes and Brussels Sprouts
4 servings

½ cup soy sauce
6 Tbsp. honey
2¼ tsp. crushed red pepper flakes, divided
9 cloves garlic, minced, divided
2 tsp. lemon juice
½ tsp. ground ginger
1½ Tbsp. dry sherry
4 portobello mushrooms, stems and gills removed
1 lb. fingerling potatoes, halved
1 lb. Brussels sprouts, outer leaves removed, halved
2 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper to taste
Steak sauce

• Preheat the oven to 400 degrees.
• In a liquid measuring cup, whisk together the soy sauce, honey, 2 teaspoons of red pepper flakes, 6 cloves of minced garlic, lemon juice, ginger and sherry.
• Place the mushroom caps in a shallow dish and pour the marinade over them, making sure they’re evenly coated. Let the caps sit for about 10 minutes, then flip them over and marinate for another 10 minutes. Set aside.
• Meanwhile, lightly coat a rimmed baking sheet with oil. In a large mixing bowl, add the potatoes, Brussels sprouts, olive oil, three cloves of minced garlic and ¼ teaspoon of red pepper flakes. Season to taste with salt and pepper. Use hands to thoroughly combine the ingredients, making sure the vegetables are evenly coated. Pour the vegetables onto the baking sheet and bake until potatoes are lightly browned and sprouts are starting to char, about 35 minutes, stirring once halfway through.
• When the vegetables have about 10 minutes left to roast, heat a nonstick grill pan to high heat. Place mushrooms caps underside-down and grill for 4 to 5 minutes. Flip over and grill for another 4 to 5 minutes. Remove to a platter and let sit for 2 to 3 minutes before slicing.
• Serve over roasted vegetables with a side of your favorite steak sauce.

By Beth Styles

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