Carne en su Jugo

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2 pounds flank steak, cut into 4 even pieces

Kosher salt and ground black pepper 

1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils 

1/2 teaspoon ground cumin 

2 tablespoons vegetable oil 

2 cups chopped sweet onion

1 cup chopped tomato

2 serrano chiles, slit down the middle but kept whole

3 cups sliced cremini mushrooms

2 teaspoons chopped garlic

3 cups beef broth 

One 15-ounce can pinto beans, drained and rinsed

2 bay leaves 

1/2 cup chopped fresh cilantro 

3 radishes, thinly sliced 

2 limes, cut into wedges 

Tortillas, for serving