Ingredients
Scale
For the Marinade:
- ¼ cup olive oil
- 4 cloves garlic, minced
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon coarsely ground black pepper
For the Tacos:
- 2 tablespoons olive oil
- 1.5 pounds flank steak
- 2 large poblano peppers, cored and cut into thin strips
- 1 medium onion, thinly sliced
- 8 ounces baby portobello mushrooms, sliced or quartered
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- Corn tortillas
For Serving:
- Chopped fresh cilantro
- Avocado slices
- Lime wedges
- Salsa verde
- Crumbled cotija or queso fresco
Instructions
- Marinate the Steak: In a bowl, whisk olive oil, garlic, lime juice, cumin, salt, and black pepper. Add flank steak and coat well. Cover and refrigerate for at least 15 minutes, or up to 24 hours.
- Prepare for Cooking: Remove steak from fridge 20 minutes before cooking. Let it reach room temperature for even results.
- Cook the Steak: Heat a skillet or grill pan over medium-high. Add steak and cook 4–5 minutes per side, turning once, until desired doneness. Transfer to a plate and let rest for 10 minutes. Slice thinly against the grain.
- Cook the Vegetables: Add olive oil to the skillet. Toss in onion and poblano strips, sautéing for 5 minutes until softened. Add mushrooms and cook 2–3 minutes more. Stir in garlic, cumin, salt, and pepper. Cook 1–2 more minutes until fragrant. Remove from heat.
- Warm the Tortillas: Place tortillas in the same skillet for about 10 seconds per side, until soft and slightly charred.
- Assemble the Tacos: Layer sliced steak and vegetable mixture onto tortillas. Top with cilantro, avocado, salsa verde, and cheese. Serve with lime wedges.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes