Juicy portabella mushroom steaks sliced and topped with chimichurri sauce, and served with a generous heaping of oil-free shoestring fries.

2 large russet potatoes, thinly sliced into shoestring fries

1 teaspoon of garlic powder

½ teaspoon of smoked paprika

Himalayan pink salt, to taste

4 portabella mushrooms, stems removed, washed and patted dry

½ teaspoon garlic powder

A spray bottle of liquid aminos (a soy sauce alternative) or 1 tablespoon of soy sauce or tamari if gluten-free

¼ cup finely chopped parsley

3 tablespoons finely chopped fresh basil

¼ cup finely chopped red onion

2 cloves garlic, minced

3 tablespoons extra virgin olive oil

¼ cup apple cider vinegar

¼ teaspoon himalayan pink salt

⅛ teaspoon fresh black pepper

Cut the potatoes into shoestring fries and place in a large mixing bowl. Add the garlic powder, paprika and salt and stir to coat. Place the fries in the airfryer for 10 minutes on 400 degrees.
Place the red onion for the chimichurri and the vinegar in a bowl and allow to sit for a few minutes.
Heat a grill pan over medium heat. Sprinkle the portabella mushrooms with garlic powder, and give them a few sprays of the liquid aminos from the bottle. Alternatively, brush the mushrooms with your soy sauce or tamari.
Spray the pan with a bit of coconut oil or your favorite non-stick spray. Place the mushrooms into the pan, gills side down, and allow to cook for 4-5 minutes. Then flip and cook for another 4-5 minutes on the other side, until grill marks form. When done, remove from heat.
Meanwhile, check on your fries. Given them a shake and cook for another 10 minutes.
Now let's finish the chimichurri. Add the oil, herbs, garlic, salt and pepper and mix to combine.
Slice the portabella mushrooms on a bias and arrange on plates. Top generously with the chimichurri sauce.
When you fries are done, pile them high next to your portabella steaks. Enjoy!