It’s ok to admit it.
We’re only a few days away from Mother’s Day, and you’re in full scramble mode. You have no idea what your plans are. Of course you love her, but we get it, you’ve been busy.
Don’t sweat it, we’ve got you covered.
Knock mom’s socks off with Chef Eric Harland’s Portobello Stuffed Fajita recipe.
This recipe is simple but incredible. Doable and delicious.
You’ve got this. She’ll think you’ve had this meal planned for weeks.
Portobello Stuffed Fajita by Chef Eric Harland
For the Steak Fajita Stuffing:
For the Pico De Gallo:
Mix the marinade ingredients and marinate the Portobello mushrooms overnight.
Mix the pico de gallo ingredients and refrigerate overnight.
Marinate the Steak:
Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.
Sear the steak on both sides:
Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit.
Slice the meat across the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.
Preheat grill to 375 degrees.
Remove the Portobello from the marinade and drain well. Grill 5 minutes per side.
Once grilled, remove from heat and stuff with Pico Mixture and Steak.
Top with Lime Juice and Cotija Cheese and Lime Slices.