2 portabella mushroom tops
1 TBL butter
1/2 lb. flank steak, or steak of choice
3 TBL worcestershire
3 TBL mayonnaise
1 TBL canned chipotle peppers in adobo sauce
salt and pepper to taste
2 TBL shredded monterey jack cheese
1/4 red pepper
1/2 slice red onion, the rings separated
2 TBL fresh cilantro leaves
Place the steak in a dish and pour the worcestershire sauce over it and sprinkle with salt and pepper. Let it sit for 10-15 minutes.
Place the red pepper under a broiler, and broil until the skin begins to turn black. Remove and then place in a ziploc bag and let it sit for 3-5 minutes or until the skin gets soft. Scrape the skin off and slice.
In a blender or food processor, blend the chipotle peppers and mayo until smooth. Set aside.
Heat your grill to medium-high heat. Cook steak 5-7 minutes on each side, or until it reaches desired wellness. Let the meat rest for 5 minutes.
Remove the stems and scrape out the insides of the portabella mushrooms and rinse well. Heat the butter in a skillet over medium heat and cook the mushrooms on each side until they are soft and golden. Place on a plate lined with a paper towel.
After the meat has rested, slice it against the grain in thin strips.
Place one of the mushroom tops, top-side-down, on a plate. Sprinkle on the cheese and then layer with the red pepper, onion, steak, chipolte sauce and cilantro. Top with the other mushroom top. Then cut in half to make two servings.
- Total Fat
- Saturated Fat
- 878 mg
- Dietary fiber