Serves: 4
Total Calories: 767

2 beef flank steaks (each about 1 1/2 pounds)
1 clove garlic (medium), pressed or minced
2 tablespoons fresh lime juice
2 tablespoons olive oil or vegetable oil
2 , poblano chile kimmy, , roasted, and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
1 pound small cremini or white button mushrooms, sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
salt and freshly ground pepper, to taste

1. 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.

2. Meanwhile, prepare the chiles. Then, remove the stem, cut open the peppers and remove the seeds. Cut the peppers into thin strips. Reserve.

3. 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.

4. 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.

5. 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.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 767
Calories from Fat: 60

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