Portobello Steaks with Avocado Chimichurri

Name: Portobello Steaks with Avocado Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American, Latin American
Ingredients: 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)); 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!))