Flank Steak with Mushrooms and Green Chile Strips
Flank Steak with Mushrooms and Green Chile Strips
Flank Steak with Mushrooms and Green Chile StripsCarne Asada con Hongos y RajasCook the steak on an outdoor grill or on a stovetop grill pan and slice thinly. Top with pan-fried mushrooms, and strips of roasted poblano chiles. Serve with tortillas, guacamole, and fresh tomato salsa for a classic Mexican steak meal.
Ingrediënten
Makes 4 to 6 servings
- 2 beef flank steaks each about 1½ pounds
- 1 medium garlic clove pressed or minced
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil or vegetable oil
- 2 poblano chiles roasted and peeled
- 1 pound small cremini or white button mushrooms sliced
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon dried thyme
- Salt and freshly ground pepper to taste
Instructies
- Trim the steaks of excess fat and silver skin.
- Rub with garlic, lime juice, and 1 tablespoon of the oil.
- Set aside about 30 minutes at room temperature.
- Meanwhile, prepare the chiles.
- Then, remove the stem, cut open the peppers and remove the seeds.
- Cut the peppers into thin strips.
- Reserve.
- In a skillet, heat the remaining oil over medium heat.
- Add the mushrooms, oregano, and thyme.
- Cook, stirring until the mushrooms give up their juices and start to brown, 4 to 5 minutes.
- Add the reserved chile strips.
- Season with salt and pepper.
- Reserve in the pan off heat.
- Prepare a hot outdoor grill fire, or heat a stovetop grill pan on medium-high heat.
- Place the steak on the hot, greased outdoor grill or grill pan.
- Season with salt and pepper.
- Cook the steak, turning once, until browned on both sides and still pink and juicy inside about 5 to 6 minutes per side for medium rate, or adjust time for desired doneness.
- Transfer meat to a cutting board and let stand 5 minutes.
- Reheat the mushrooms and chiles.
- Carve the meat across the grain into thin slices.
- Arrange on a serving platter.
- Spoon the mushroom mixture on top.
