Grilled skirt steak and portobello mushroom tacos with rajas

Marinate the skirt steak and the portobello mushrooms (lime juice or garlic suggested; cumin and salt) for about an hour.

Grill the portobellos directly over the heat about five minutes, then move them to the center for about ten minutes of indirect cooking.

Cook the skirt steak directly over the coals the whole way, to medium-rare.

Slice the mushrooms and toss with half the rajas for the meatless filling.

Cut each skirt steak into three sections, then slice across the grain so it is less chewy; toss with the remaining rajas.

Serve the hot fillings with the salsa, hot tortillas and limes.