Portobello Steaks with Avocado Chimichurri

MUSHROOMS*

• 3 large portobello mushrooms (stems removed, wiped clean)
• 3 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 3 cloves garlic (minced)
• 1 Tbsp steak sauce (optional // vegan friendly, like A1)

CHIMICHURRI*

• 1 ½ cups finely chopped parsley (either kind will work, but flat leaf Italian parsley is best)
• 2-3 cloves garlic (minced)
• 1 medium shallot (minced // 1 shallot yields ~1/4 cup chopped)
• 1/4 tsp red pepper flake
• 2 Tbsp olive oil (extra virgin when possible)
• 2 Tbsp lemon juice (for more traditional chimichurri, sub red or white vinegar)
• 1/2 tsp each Sea salt and black pepper
• 1 small ripe avocado (cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!)