Ingredients
¼cupolive oil
4garlic cloves,minced
3tbsplime juice
1tspcumin
1tspsalt
½tspblack pepper,coarsely ground
1½lbflank steak
2tbspolive oil
2large poblano peppers,stemmed, cored and cut into thin 2-inch strips
1medium white onion,or yellow, thinly sliced
8ozbaby portobello mushrooms,sliced or quartered
3garlic cloves
½tspsalt
¼tspcumin
¼tspblack pepper
corn tortillas,chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco, for serving
Preparation
Combine the olive oil, garlic, lime juice, cumin, salt, and black pepper in a large zip lock bag or in a baking dish.
Add the flank steak, then toss with the marinade until it is completely coated.
Seal or cover with plastic wrap or foil, then refrigerate for 15 minutes or up to 1 day.
Remove the steak from the refrigerator, then let it rest for at least 20 minutes to come to room temperature.
Heat the sauté pan over medium-high heat.
Remove the flank steak from the marinade, then add the steak to the pan.
Cook on each side for 4 to 5 minutes, turning once with tongs, until it reaches desired level of doneness.
Transfer the steak to a separate plate, then let it rest for at least 10 minutes.
Slice the steak into thin strips on the diagonal.
While the steak is resting, add the oil to the sauté pan, then reduce the heat to medium-high.
Add the onions and poblano peppers, then sauté for 5 minutes until the onions are soft.
Add the mushrooms, then continue sautéing for 2 minutes until they are cooked.
Add the garlic, salt, cumin and black pepper, then sauté for 1 to 2 more minutes until the garlic is fragrant.
Season with additional salt and pepper, if needed.
Pour the vegetable mixture onto a serving platter, then set aside.
Return the pan to heat, then add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat.
Layer the sliced steak, vegetables, and cilantro on top of the warmed tortillas.
Serve with avocado, lime wedges, salsa verde and other toppings, and enjoy!
