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Steak, Poblano and Mushroom Tacos

Ingredients

  • 7 cloves garlic, divided
  • 1 lime, juiced
  • 1 1/2 pounds flank steak
  • 2 medium poblano peppers, stemmed, cored and cut into thin strips
  • 1 medium onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced or quartered
  • 6 tablespoons extra virgin olive oil, divided
  • 1 1/4 teaspoon cumin, divided
  • 1 1/2 teaspoon sea salt, divided
  • 3/4 teaspoon coarsely-ground black pepper, divided

Directions

Prep: 1. Mince 4 cloves of garlic. 2. Juice lime. 3. Slice/cut steak, peppers, onion, and mushrooms. 4. Combine 1/4 cup olive oil, minced garlic, lime juice, 1 teaspoon cumin, 1 teaspoon salt and 1/2 teaspoon black pepper in a large ziplock bag or bowl. 5. Add flank steak, and toss with marinade until it is completely coated. 6. Seal and marinate at room temperature for 15 minutes. Make: 1. Heat pan over medium-high heat. Remove steak from marinade cook on each side for 2 minutes, turning once, until it reaches desired level of doneness. 2. Add oil to another sauté pan and reduce heat to medium-high. 3. Add onions and poblano peppers, and sauté for 5 minutes until onions are soft. 4. Add mushrooms, garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon cumin and 1/4 teaspoon black pepper and continue sautéing until they are cooked, about 4 minutes. Set veggie mix aside. 5. Assemble meat and veggies into tacos with flour, corn or even lettuce wraps.

Notes

We recommend serving this with corn and flour tortillas (which are carb sides in the gatheredtable library). For a low carb option, lettuce wraps are always great! Try dressing it up with chopped fresh cilantro, avocado slices, lime wedges, salsa verde or crumbled cotija cheese!

Goes great with these recipes

Lettuce Leaf Wraps
Warm Spinach Salad
Warm Corn Tortillas
Warm Flour Tortillas
Brussels Leaf and Baby Spinach Saute
Corn and Tomato Salad

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