Camaron Poblano Asada

Ingredients:
1 tablespoon margarine
1/4 cup yellow onions,
julienned 1/4"
1 pinch Polaner garlic
1/4 cupmushrooms, 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, shredded
1 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.
• Sautée 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. Serve with rice and sautéed vegetables.