Dry Rub Portobello Steak with Shoestring Fries and Chimichurri
Ingredients
- 3 portobello mushrooms
- Glug of olive oil
- 1 clove garlic
Dry rub seasoning
- 4 tbsp dark brown sugar
- 4 tbsp smoked paprika
- 2 tbsp coarse salt
- 1 tbsp ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
Chimichurri
- Bunch of coriander
- Bunch of parsley
- 1 garlic clove
- 1 red chilli
- Juice of 1 lime
- Healthy glug of olive oil
- 2 tsp red vinegar
- Salt and pepper
Shoestring fries
- 3/4 potatoes (use king edward or maris piper)
- Fair bit of frying oil
- A bit of the seasoning from the dry rub mix
Preparation
Julienne your potatoes or use a mandolin to make thin fry shapes; you can leave the skin on or peel them if you like.
Add them to cold water and let them soak for 5-10 minutes to remove starch.
While they are soaking, place the mushrooms in a baking dish, drizzle with olive oil, add garlic pieces into the mushroom grooves, and bake at 190C for 25-30 minutes.
Prepare the dry rub mix on a plate by mixing all the spices together.
In a separate bowl, mix together all the chimichurri ingredients.
Drain the fries and pat them dry with kitchen towel.
Fry the fries in frying oil for 5-10 minutes, avoiding overcrowding the pan, then dry off the oil on kitchen towel.
Remove the mushrooms from the oven, cover them in the dry rub spice mix, and fry in a skillet for a few minutes on each side until slightly charred.
Serve on a plate with the fries, chimichurri, and a spicy mayo dip.
