Steak and Fresh Mushrooms with Lime and Cilantro

INGREDIENTS

• 2 tablespoons lime juice
  
• 1 teaspoon grated lime peel (green part only)
  
• 1-1/2 teaspoons garlic salt, divided
  
• 4 beef cube steaks (about 1-1/4 pounds)
  
• 2 tablespoons vegetable oil
  
• 1 pound Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 5 cups)
  
• 3 tablespoons chopped fresh cilantro
  
• 1 cup sliced green onions (scallions)

INSTRUCTIONS

For a special occasion dish, substitute beef tenderloin, cut 1/2 inch thick and pounded to 1/4-inch thickness. Guacamole, spicy Mexican rice, dressed salad greens and warm tortillas are perfect partners.

In 9-inch square glass baking dish, combine lime juice, peel and 1 teaspoon of garlic salt. Add steaks; turn to coat; let stand for 30 minutes. Meanwhile, in large skillet, heat 2 teaspoons of the oil over high heat. Add mushrooms; cook and stir until golden and liquid evaporates, about 10 minutes. Remove to bowl; stir in remaining 1/2 teaspoon garlic salt and the cilantro. To same skillet, add 1 teaspoon of oil; add green onions; cook and stir until they begin to char, about 1 minute; stir into mushroom mixture. Add remaining 1 tablespoon oil to skillet. Add steaks; cook until browned and barely cooked through, about 2 minutes per side. Top steaks with mushroom mixture. Serve immediately.

Yield: 4 servings