Ingredients

The following ingredients have 4 Servings
  • 2 skirt steaks
  • Juice of 1 lime
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro (minced)
  • 1 serrano or jalapeño chilies (minced)
  • 2 garlic cloves (minced)
  • 1/2 tsp. oregano
  • 1/4 tsp. ground cumin
  • Sea salt and freshly ground black pepper
  • 2 to 3 large portobello mushrooms (sliced, stems removed)
  • 2 bell peppers (sliced)
  • 1 onion (sliced)
  • 1 tbsp. taco seasoning
  • 1 tbsp. fresh lime juice
  • 1 tbsp. olive oil

Instruction

  • In a bowl, combine the lime, olive oil, cilantro, chili(es), garlic, oregano, cumin, and salt and pepper to taste.
  • Pour the marinade over the steaks, and let marinate for 30 minutes.
  • Grill the steaks on both sides to your desired doneness (about 3 to 4 minutes per side for medium rare).
  • Let the steak rest for a few minutes.
  • Heat the olive oil in a skillet over medium heat, and cook the onion and bell peppers for 2 to 3 minutes.
  • Add the mushrooms, taco seasoning, lime juice, and salt and pepper to taste.
  • Cook for 4 to 5 minutes stirring until it starts to soften, but is still firm.
  • Slice the steak against the grain, and serve with the portobello and vegetable medley.