Bistec de champiñón

Ingredientes

• 4 large portobello mushrooms
• 3 tablespoons No sugar added balsamic vinegar (or regular if not on a keto diet)
• 3 tablespoons keto soy sauce (or regular or gluten-free if not on a keto diet)
• 2 tablespoons extra virgin olive oil (or vegetable oil)
• 1 tablespoon Worcestershire sauce (optional – choose a vegan one if you’re on a vegan diet)
• 1 teaspoon smoked paprika
• 3/4 teaspoon garlic powder (avoid minced fresh garlic because it can easily burn)
• salt and fresh cracked pepper (to taste)

Preparación

1. 1

   CLEAN AND TRIM THE MUSHROOMS: Use a damp paper towel or a soft brush to gently clean any dirt off the surface of the mushrooms. Do NOT wash them! Then, trim them by cutting off the stems and using a spoon to scoop out the brown gills.

2. 2

   PREPARE THE MARINADE: In a large, shallow baking dish, whisk all the marinade ingredients together (balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, smoked paprika, garlic powder, salt and pepper). Taste and add more seasonings if you want (NOTE: the flavors will be concentrated).

3. 3

   MARINADE THE MUSHROOMS: Add the mushrooms to the marinade and brush the marinade on all sides very well. Let it sit for 10-20 minutes, flipping and brushing again midway through this time.

4. 4

   COOK: Heat a large grill pan or cast-iron skillet over medium-high heat until it gets sizzling hot. Then brush the bottom of the pan with oil and place the mushrooms onto it. Using a spatula, press them down gently and let them be seared for 4-5 minutes, without moving them.

5. 5

   Then, flip them over and sear the other side. Add more oil if needed, or brush on more marinade. Cook them until browned and tender, about 4-5 minutes. Enjoy them between keto buns, or with steamed or grilled veggies! TIP: Don't overcrowd the pan; or your mushrooms will steam instead of searing.

6. 6

   ALTERNATIVE METHOD: If cooking on an ELECTRIC GRILL, preheat the grill over medium-high heat, at 350 to 400º F (177 to 204ºC). Clean the grill and grease the cooking grates with oil. Remove the mushrooms from the marinade, then place it on the hot grill, cap-side down. Cover and grill them for 4 to 6 minutes. Flip and then cook them covered for an additional 3 to 5 minutes.