Grilled Skirt Steak with Chilies and Mushrooms by Frank Pellegrino Jr. – CUISINEIST

Name: Grilled Skirt Steak with Chilies and Mushrooms by Frank Pellegrino Jr. – CUISINEIST
Ingredients: 2 pounds skirt steak, cut into 3 or 4 equal pieces for easier handling; Salt and freshly ground black pepper; 6 portobello mushroom caps, 4 left whole and 2 cut into ½-inch-wide strips; ¼ cup plus ⅓ cup extra virgin olive oil; 2 teaspoons minced garlic; ½ white onion, thinly sliced; 4 long, mild green chilies, preferably Hatch, or use poblano or Anaheim, seeded, cut into ½-inch-wide strips; ½ teaspoon crushed hot red pepper flakes (or less, to taste)

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Grilled skirt steak with sautéed mushrooms and mild chilies for a zesty Italian-Southwestern hybrid by Frank Pellegrino Jr.

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Ingredients

2 pounds skirt steak, cut into 3 or 4 equal pieces for easier handling
Salt and freshly ground black pepper
6 portobello mushroom caps, 4 left whole and 2 cut into ½-inch-wide strips
¼ cup plus ⅓ cup extra virgin olive oil
2 teaspoons minced garlic
½ white onion, thinly sliced
4 long, mild green chilies, preferably Hatch, or use poblano or Anaheim, seeded, cut into ½-inch-wide strips
½ teaspoon crushed hot red pepper flakes (or less, to taste)