CAMARON POBLANO ASADA

Okay girls this is sooo good. It is from Cantina Laredo.I went with my sister in law on Thursday. Told Mark about it and went back the next day. Oh yeah I got it again. I will post a picture soon. I just had to get it up here...

Ingredients:
1 tablespoon margarine
1/4 cup yellow onions, julienned
1/4"1 pinch garlic
1/4 cup mushrooms, sliced 1/4"
3/4 cup spinach, raw, washed
1 Poblano pepper
2 shrimp (large), peeled and deveined, no tail
1 1/2 oz Monterrey jack cheese, shredded1
10 oz skirt steak
Method:
• Place margarine, onions and garlic in a sauté pan and cook until onions become translucent. • Add the mushrooms and spinach to the mix and cook until spinach is tender. Stir frequently. Set aside. • Saute shrimp in margarine until shrimp turns pink. When done, slice shrimp in half lengthwise. • Stuff the spinach mix, shrimp, and Monterrey jack cheese in a cooked, and pealed Poblano pepper and set aside. • Grill the 10 oz skirt steak to your desired temperature. • Place the stuffed Poblano pepper on the grill and cook for 2 minutes or until the internal temperature is 165. • Lay the cooked skirt steak flat and place the stuffed Poblano on top of the steak. Roll the steak around the Poblano pepper. • Place chimichurri sauce on a plate and place the steak on top of it.

CHIMMICHURRI SAUCE
Blended cliantro, lime, olive oil, garlic(not sure on measurements)