Indulge your taste buds with a culinary masterpiece that combines savory flank steak and earthy portobello mushrooms, all drizzled with a vibrant pistachio pesto. This Balsamic Steak Stuffed Portobellos recipe is not just a meal; it's an experience that will impress your family and friends alike! With a preparation time of just 20 minutes and a cooking time of 30 minutes, you can create a restaurant-quality dish right in your own kitchen. Ready to elevate your dinner game? Dive into this delectable recipe that promises to be a showstopper at your next gathering!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 lb flank steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 cup fresh basil
- 1/2 cup pistachios
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the marinade by whisking together balsamic vinegar, 2 tablespoons of olive oil, salt, and pepper in a shallow dish.
- Clean the portobello mushrooms carefully, removing the stems and gently scraping out the gills with a spoon. Pat dry with paper towels.
- Place the flank steak in the balsamic marinade, ensuring it's fully coated. Let it marinate at room temperature for 15-20 minutes, turning occasionally.
- While the steak marinates, prepare the pistachio pesto. In a food processor, combine fresh basil, pistachios, Parmesan cheese, remaining olive oil, salt, and pepper. Pulse until a smooth, consistent pesto forms.
- Preheat the grill or a heavy skillet to high heat. Remove the steak from the marinade and pat dry with paper towels.
- Grill or sear the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Let the steak rest for 10 minutes after cooking.
- Brush the portobello mushrooms with olive oil and season with salt and pepper. Grill or roast the mushrooms for 3-4 minutes per side until they're tender and slightly charred.
- Slice the rested steak against the grain into thin, diagonal strips.
- Fill each grilled portobello mushroom with sliced steak and top generously with pistachio pesto.
- Serve immediately, garnishing with additional chopped pistachios or fresh basil if desired.
Tips
- Marinate for Maximum Flavor: Allow the flank steak to marinate for at least 20 minutes, but if you have more time, letting it sit for a few hours in the refrigerator will enhance the flavor even more.
- Perfectly Cooked Steak: Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Remember to let the steak rest for 10 minutes before slicing to retain its juices.
- Choose Fresh Ingredients: Fresh basil and high-quality olive oil will make a significant difference in the taste of your pistachio pesto. Don’t skimp on quality!
- Customize Your Pesto: Feel free to add other herbs or nuts to your pesto for a unique twist. Cilantro or arugula can add an interesting flavor, and walnuts or almonds can be great substitutes for pistachios.
- Grill with Care: When grilling the portobello mushrooms, keep an eye on them to avoid overcooking. They should be tender and slightly charred but not falling apart.
- Presentation Matters: For a stunning presentation, garnish your stuffed mushrooms with extra chopped pistachios and fresh basil leaves just before serving. It adds a pop of color and an extra layer of flavor!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 95mg
