Who knew tacos could be this thrilling? Imagine sinking your teeth into a warm tortilla, only to be greeted by the symphony of flavors—tender steak, smoky poblanos, and earthy mushrooms. It’s like a festive gathering on your taste buds, reminiscent of that street food festival you stumbled upon last summer, where each bite was a little adventure in itself.
Steps
- Combine the olive oil, minced garlic, lime juice, cumin, salt, and black pepper to create the marinade. Coat the flank steak thoroughly in this mixture and refrigerate for a minimum of 15 minutes, up to a full day.
- Take the marinated steak out of the refrigerator and let it sit for 20 minutes at room temperature. Preheat your grill or grill pan over medium-high heat.
- Remove the steak from the marinade and cook it on the grill, about 4-5 minutes per side, until it reaches your preferred doneness. Let the steak rest for 10 minutes before slicing it thinly on the diagonal.
- In the same pan, add olive oil and sauté the sliced onions and poblano peppers on medium-high heat for about 5 minutes until the onions are soft. Add the mushrooms and cook for an additional 2 minutes.
- Stir in the garlic, salt, cumin, and black pepper, sautéing for 1-2 minutes until the garlic is fragrant. Adjust seasoning with more salt and pepper if necessary, then transfer the mixture to a serving dish.
- Warm the corn tortillas in the pan for about 10 seconds on each side until softened. Remove from heat when done.
- Construct the tacos by layering sliced steak and vegetable mixture on the warmed tortillas. Garnish with cilantro and serve with avocado slices, lime wedges, salsa verde, and any other desired toppings.
Ingredients
- 1/4 cup olive oil (for marinade)
- 4 cloves garlic, minced (for marinade)
- 3 tablespoons lime juice (for marinade)
- 1 teaspoon cumin (for marinade)
- 1 teaspoon salt (for marinade)
- 1/2 teaspoon coarsely-ground black pepper (for marinade)
- 2 tablespoons olive oil
- 1.5 pounds flank steak
- 2 large poblano peppers, stemmed, cored, and sliced into thin 2-inch strips
- 1 medium white or yellow onion, thinly sliced
- 8 ounces baby portobello mushrooms, sliced or quartered
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- Corn tortillas
- Chopped fresh cilantro
- Avocado slices
- Lime wedges
- Salsa verde
- Crumbled cotija cheese or queso fresco
FAQ
- Can I prepare the steak marinade in advance?
- Yes, you can prepare the steak marinade up to a day in advance. Marinating the steak for a more extended period enhances its flavor, but if you’re short on time, even 15 minutes will make a difference.
- Can these tacos be made gluten-free?
- Absolutely! Just ensure that all the ingredients you use, such as tortillas and seasonings, are certified gluten-free by checking their labels.
- What can I use if I can’t find baby portobello mushrooms?
- If baby portobello mushrooms are unavailable, you can substitute them with button mushrooms. They will work well in the recipe and taste delicious.
- How do I add more heat to the tacos?
- To increase the heat level in these tacos, consider adding finely diced jalapenos to the mixture. Poblanos are mild, so jalapenos will offer an extra kick.
- Is it necessary to grill the steak, or can it be cooked indoors?
- While grilling the steak can add a smoky flavor, it’s not necessary. You can efficiently cook the steak indoors using a grill pan on the stovetop for equally delicious results.
Tips
- For the best flavor, marinate the steak for as long as possible, ideally up to a day. If you’re short on time, even a quick 15-minute soak will make a difference.
- Allow the steak to rest at room temperature for at least 20 minutes before cooking. This helps ensure even cooking and a juicier texture.
- When slicing the steak, cut thin strips on the diagonal against the grain to ensure tenderness.
- If you enjoy a bit of heat, consider adding finely diced jalapenos to the vegetable mixture, as poblanos are relatively mild in this recipe.
Equipment
- Grill pan or a suitable stovetop grill for cooking the steak.
- Large sauté pan for cooking the vegetables.
- Tongs for turning the steak and handling tortillas.
- Large ziplock bags or a baking dish for marinating the steak.
