Portobello Steak with Acorn Squash and Greens

This recipe is the fourth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, and the third fried sadza with chilli creamed corn.

I tackled three vegetables this time which are of great importance in the Zimbabwean diet both in the countryside and the urban areas. 

The star of this dish is the Portobello mushroom (if you must have meat, you can replace this with ribeye or sirloin steak). The mushroom cap is not only a great alternative to a piece of steak due to the umami, but in Zimbabwe, mushrooms are commonly eaten. One of the most popular forms in particular is nhedzi, consumed in the form of rich broth soup. Mushrooms are readily available and not everyone can afford meat, another reason that makes mushrooms an ideal meat replacement. 

I also used acorn squash, but in Zimbabwe, the pumpkin would have been the first choice. The vegetable is consumed year-round boiled, mixed with peanut butter, in stews, and spread on bread, but not so much roasted. There is something about well-spiced pumpkin/squash that can be appreciated as a side (or main) on a plate. I will note that the pumpkin is used in its entirety, including the leaves. In fact, dried pumpkin leaves are considered a favored delicacy (muboora). 

Finally kale, like sadza, is a cornerstone of Zimbabwean cuisine. Many variations are grown in people's backyards, stewed, cooked with peanut butter or fried crispy.

This dish can serve 1-2 people, so you can double up the quantities if necessary. I would recommend not keeping the Portobello steaks longer than 2 days for optimum taste! There is a variety of flavors and textures that make this a healthy, filing, dinner or lunch.

Ingredients

Portobello steak:

1 large Portobello mushroom cap

1 tablespoon steak 'n chops seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon pesto

1 tablespoon soy sauce

2 tablespoons butter

2 tablespoons olive oil

1 thyme sprig

2 tablespoons minced garlic

Acorn squash :

1 small acorn squash (or pumpkin)

1 tablespoon cinnamon

1 tablespoon honey

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 tablespoon black pepper

1 tablespoon smoked paprika

1 teaspoon cumin

1 tablespoon olive oil

Green beans:

1 small bunch green beans

2 tablespoons olive oil

1 teaspoon garlic powder

1 tablespoon black pepper

1/2 teaspoon salt

Kale:

2 cups kale

1 teaspoon fenugreek powder

1/2 teaspoon chili flakes

1 tablespoon Royco Usavi mix (optional)

1/2 teaspoon cumin

1 tablespoon coriander

Instructions

Scrub any mud or debris from the Portobello steak. Rub the mushroom with olive oil, garlic powder, salt, pepper, steak ‘n chops seasoning, and soy sauce.

Heat a pan on medium-high heat with the olive oil, then place the mushroom head to sear one side - leave it still for about 3-4 minutes. Add the thyme spring, butter and minced garlic, flip over, then cook the other side while basting with the melted butter sauce. Do this for another 2-3 minutes then remove from heat and set aside. 

In a small bowl toss the green beans in salt, pepper, garlic powder, and olive oil then set aside. 

To prepare the acorn squash, split in half and remove the seeds and fibers. Season with cinnamon, nutmeg, salt, pepper, cumin, and paprika then drizzle with olive oil and honey. Make some incisions with a knife to help the flavors seep in. 

Place the Portobello steak, green beans and acorn squash onto a lined baking tray, and bake at 400F. After 25 minutes, remove the mushroom and the green beans from the tray - you'll want to flip the mushroom and turn over the beans at least once before that. Bake the squash for an additional 15 minutes, or until it has softened. Once done, spoon the sauce in the middle over each acorn half and reserve any other juices for serving. 

In a small pan while the other vegetables are baking, sauté the kale. Add olive oil and toss the leaves with the garlic powder, chili flakes, salt, pepper, coriander, and Royco Usavi mix. Cook for 5 minutes or until the kale begins to wilt slightly but still maintains a crispy texture. 

Serve the Portobello steak with pesto and any juices from the mushroom, along with the green beans, acorn squash, and kale.