| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds flank steak, cut into 4 even pieces
- Kosher salt and ground black pepper
- 1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils
- 1/2 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 2 cups chopped sweet onion
- 1 cup chopped tomato
- 2 serrano chiles, slit down the middle but kept whole
- 3 cups sliced cremini mushrooms
- 2 teaspoons chopped garlic
- 3 cups beef broth
- One 15-ounce can pinto beans, drained and rinsed
- 2 bay leaves
- 1/2 cup chopped fresh cilantro
- 3 radishes, thinly sliced
- 2 limes, cut into wedges
- Tortillas, for serving
Instructions
- Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.
- Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.
- Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.
- Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 662 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 63 g |
| Cholesterol | 154 mg |
| Sodium | 1743 mg |
Reviews
Making this again tonight! I made it a couple weeks ago for my husband and 7 year old. Was hesitant, because we are not mushroom fans, but the comfort food sounded so good and like a healthy dinner. I made it just like it says, except only 1/2 a serrano (7 year old son). WOW!!! It was great! My son asked for seconds… then thirds… then we had to cut him off. Anyhow, 2lbs of meat and only 3 of us, I really thought there’d be leftovers, but it was sooo good my hubby couldn’t help himself. Thanks for the recipe! I am printing and putting in my book as a staple!