Yield: 1



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


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


  1. In a shallow bowl add the coconut aminos and dried seasonings.
  2. Remove stem and gills from mushroom cap. Rinse and pat dry.
  3. Add mushrooms to bowl, coat with marinade and let sit for about 15-20 minutes or more.
  4. In a skillet, heat oil over medium heat.
  5. 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.
  6. Remove from skillet and place on a cutting board to slice.

For the skillet fries:

  1. In a medium bowl, add the sliced bananas and coat evenly with dried seasonings.
  2. In a large skillet, over medium-high heat, heat grapeseed oil.
  3. Add the fries and let cook until golden and slightly crispy around the edges. Flip or stir to cook evenly on all sides.
  4. Remove and place on a paper towel to drain any excess oils.

Serve and assemble as desired.


Fries should be eaten right away while fresh and hot.

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