MARINATED ‘STEAK’ & SKILLET FRIES
Yield: 1
MARINATED 'STEAK' & SKILLET FRIES
When you're too busy and just want a delicious and savory meal. Here's a simple Marinated 'steak' that can be added to salads, mains, sandwiches, etc.
Prep Time
5 minutes
Cook Time
10 minutes
Additional Time
20 minutes
Total Time
35 minutes
Ingredients
Marinated 'Steak'
- 1 portobello mushroom cap
- 1/4 cup coconut aminos
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp ground coriander
- 1/4 tsp dried oregano
- 1/2 tsp dried thyme
- Sea salt to taste
- 2 tsp grapeseed oil
Skillet Fries
- 2 burro bananas, peeled and sliced
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- Spinkle of dried sage
- Sea salt to taste
- 1 tbsp grapeseed oil
Instructions
- In a shallow bowl add the coconut aminos and dried seasonings.
- Remove stem and gills from mushroom cap. Rinse and pat dry.
- Add mushrooms to bowl, coat with marinade and let sit for about 15-20 minutes or more.
- In a skillet, heat oil over medium heat.
- Add portobello steak (gill-side down) and gently flatten with a spatula. Let cook for about 5 minutes or until browned. Use spatula to carefully lift and flip, and let other side cook. Drizzle with a little bit of the marinade.
- Remove from skillet and place on a cutting board to slice.
For the skillet fries:
- In a medium bowl, add the sliced bananas and coat evenly with dried seasonings.
- In a large skillet, over medium-high heat, heat grapeseed oil.
- Add the fries and let cook until golden and slightly crispy around the edges. Flip or stir to cook evenly on all sides.
- Remove and place on a paper towel to drain any excess oils.
Serve and assemble as desired.
Notes
Fries should be eaten right away while fresh and hot.