Mexican Steak Sandwich

• 6 whole Thin Slices Of Fillet Steak
• Olive Oil, To Marinate And For Frying
• 2 Tablespoons Fresh Oregano, Chopped
• Salt And Black Pepper, To Season
• 2 whole Shallots, Chopped
• 3 slices Jalapeno From A Jar, Chopped
• 2 cloves Garlic, Crushed
• 1/2 pounds, 78 ounces, weight Mushrooms, Sliced
• 1 whole Avocado
• 1 whole Lime, Juiced
• 6 whole Rolls
• 3 whole Plum Tomatoes, Sliced, To Serve

1. Place the steaks in a shallow dish and pour over a little olive oil, then scatter over the oregano, black pepper and salt.
2. Light the charcoal on the barbecue and let the steak marinate while you wait for the coals to die down for about 20 minutes so theyre all grey and smoking.
3. In a frying pan, heat a little olive oil over a medium heat and fry the shallots until softened.
4. Add the jalapenos, garlic and mushrooms and fry until the mushrooms have softened.
5. Leave over a low heat while you cook the steaks.
6. Place the steaks on the barbecue and cook for a few minutes each side, depending on how red you like your steak.
7. Let the steaks rest for a few minutes.
8. Mash the avocado with the lime juice.
9. Split the bread, spread with avocado, top with tomatoes, steak and mushrooms.
10. Yum yum yum.

fillet, olive oil, fresh oregano, salt, shallots, garlic, weight mushrooms, avocado, rolls, tomatoes

Taken from tastykitchen.com/recipes/main-courses/mexican-steak-sandwich/ (may not work)