Chimmichurri Sauce

• Blend all chimmichurri ingredients in food processor until combined.

Argentinian Lions Mane Steak

• Create a marinade by whisking olive oil, lime juice, soy sauce, worcestershire sauce, apple cider vinegar, and garlic.  Toss lions mane in marinate until each side is completely coated.
• Heat cooking oil in cast iron pan over medium heat and press lions mane into pan.  Set a second cast iron or dutch oven dish on top of steak to work as a press (bonus points if you actually have a press).  Grill for 3 minutes while pressing the mushroom occasionally.
• Flip mushroom and cover with press and repeating the process.
• Before flipping again, generously coat mushroom with steak seasoning blend.  Flip and continuing pressing mushroom.  Grill for 2-3 minutes or until skin forms.
•  Generously coat the other side of mushroom with steak seasoning blend.  Flip and repeat process.  Grill for 2-3 minutes on the remaining side until a skin forms.
  Serve:  Serve with dijon chimmichurri sauce.
  Top: With spicy microgreen blend.
  Fun Suggestion:  I used my cooking smoking gun to  infuse with a with natural smokey flavors after I was done.  If you don’t have a cooking smoking gun, I highly recommend- it is a blast.  Your kitchen will be smelling like applewood and hickory all evening.  Also great for smoking drinks.