Seared Portobello Steak Fajitas With Pico de Gallo and Salsa Verde
24 days ago
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I created this recipe because I wanted a nice plant-forward option for a tasty taco bar. Mushrooms are a great meat alternative and are sponges for flavor, making them great for marinating and grilling, and perfect for Seared Portobello Steak Fajitas With Pico de Gallo and Salsa Verde.
Portobollos are satisfyingly delicious, filled with craveable umami (savory) flavor that pairs well with the incredible marinade. To make it a true fajita experience, they are served with pico de gallo and salsa verde, making them extra magical.
The Pico and the Salsa
Both the fresh condiments contain a chopped jalapeño, however, for the pico de gallo, you’ll want it to be somewhat uniform since it’s served with other chopped veggies.
For the salsa, because everything is pulsed together in a food processor, the pepper can just be rough chopped with a 3″ Gourmet Paring Knife.
For tips on cutting jalapeños, Cutco has a handy, easy-to-follow tutorial.
The pico de gallo uses diced tomatoes, while the salsa uses tomatillos. Otherwise, both have similar ingredients, like onion, cilantro and lime juice. The salsa verde also includes avocado, adding some creaminess.
Both the pico de gallo and salsa verde can be made on their own and used for dipping tortilla chips into.
The Fajitas
The mushrooms, onions and peppers are placed in a marinade made from lime juice, balsamic vinegar, soy sauce, Dijon mustard and chili lime seasoning. It’s a mixture that really punctuates the flavor.
Before tossing in the marinade, clean the mushrooms and remove the stems. Peel the red onion and cut into half-inch slices using a 7-5/8″ Petite Chef. You want the thick slices since you’ll be grilling them.
Also remove the stems of the peppers and cut in half. Again, so that the pieces are large enough to grill.
Toss mushrooms, onion and peppers into the marinade for 20 minutes to an hour. Remove from the marinade, place on a hot grill pan (or grill outdoors), sprinkling the veggies with Creole seasoning to add another element of flavor.
Once grilled, cut the mushrooms and onions into one-inch pieces using the 7-5/8" Petite Chef.
Add the cooked veggies to a serving dish and serve with pico de gallo and salsa verde, or build into fajitas with tortillas and sauces.
This Seared Portobello Steak Fajitas With Pico de Gallo and Salsa Verde has all the great Mexican flavors you’d expect and want. The lime, jalapeño, cilantro and chili pleasantly linger on your palate. Even if you’re a meat-lover, this portobello version of fajitas is craveable and satisfying.
Ingredients
For the pico de gallo:
- 1 1/2 pounds Roma tomatoes, seeded and diced
- 1/2 cup finely diced red onion
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 1 fresh jalapeño (about 2 teaspoons), stemmed and finely diced
- 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice
- Juice of one lime
- Salt and black pepper, to taste
For the salsa verde:
- 1 cup husked, rinsed and rough chopped tomatillos
- 1 medium jalapeño pepper, stemmed, seeded and rough chopped
- 1/3 cup rough chopped white sweet onion
- 1/4 cup rough chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or kosher salt, more to taste if desired
- 1 large avocado, halved, peeled, pitted and rough diced
For the fajitas:
- 5 large portabella mushrooms, brushed clean
- 2 each: small red, yellow, orange and jalapeño peppers, cut in half and stemmed
- 2 small red onions, cut into 1/2-inch slices to grill
- 1/3 cup freshly squeezed lime juice
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons P.S. Flavor!™ Chili Lime seasoning or chili lime seasoning of choice
- 1/3 cup extra-virgin olive oil
- 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice
Directions
Make the pico de gallo:
- In a medium-sized bowl, mix together all ingredients.
- Season with salt and black pepper, to taste.
- Cover and refrigerate about 2 hours or until chilled.
Make the salsa verde:
- Place all ingredients except avocado in food processor. Using on/off turns, pulse mixture until a smooth puree forms. Add diced avocado and pulse the mixture once more.
- Pour puree into medium bowl and season with additional Creole Kitchen seasoning or salt, to taste. Cover and chill at least 1 hour to marry flavors.
Make the fajitas:
- Remove stems from portabella mushrooms. Place on glass plate or in shallow bowl with the peppers and onions.
- In a small bowl, make vinaigrette by whisking together fresh lime juice, balsamic vinegar, soy sauce, Dijon and Chili Lime seasoning. Slowly drizzle and whisk in olive oil.
- Spoon 1/2 cup of the vinaigrette onto mushrooms, onions and peppers and allow to marinate for 20 minutes to 1 hour.
- Heat grill or grill pan to medium-high heat. Lift vegetables out of marinade, draining off excess, and place directly on grill grates or pan. Sprinkle with Creole seasoning.
- Grill, turning as needed, until nicely grill-marked and tender, about 4-5 minutes per side. Transfer the vegetables to a cutting board. Cut the mushrooms and onions into 1-inch pieces.
- Drizzle a bit of dressing over the hot vegetables and lightly toss. Add to serving dish and serve with accompaniments, or build into fajitas with tortillas and sauces.
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