Steak, Poblano and Mushroom Tacos

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Lime Juice, Fresh(45g)
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  Cumin, Ground(5g)
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  1 teaspoon salt
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  1/2 teaspoon coarsely-ground black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beef Flank Steak, Boneless(680g)
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  Poblano Pepper
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  Yellow Onion
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  Mushrooms, Portobello(227g)
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  Garlic(180g)
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  1/2 teaspoon salt
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  Cumin, Ground(1g)
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  1/4 teaspoon black pepper

Instructions

1. 1Combine the olive oil, fresh garlic, lime juice, and ground cumin in a large ziplock bag or baking dish. Add the flank steak and toss until completely coated. Seal or cover with plastic wrap and refrigerate for 15 minutes or up to 1 day. Remove from the refrigerator 20 minutes before cooking to bring to room temperature.
2. 2Heat a large saute pan or grill pan over medium-high heat. Remove the steak from the marinade (discard marinade) and add to the hot pan. Cook for 4–5 minutes per side, turning once with tongs, until the steak reaches an internal temperature of 130°F for medium-rare and has a golden-brown crust. Transfer to a plate and let rest for 10 minutes, then slice into thin strips on the diagonal.
3. 3While the steak rests, add olive oil to the same pan over medium-high heat. Add the onion and poblano pepper and cook for 5 minutes, stirring occasionally, until the onion is soft and beginning to char at the edges.
4. 4Add the portobello mushrooms to the pan and cook for 2–3 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the fresh garlic and ground cumin, and cook for 1–2 minutes more until fragrant. Season with salt and black pepper to taste.
5. 5Transfer the vegetable mixture to a serving platter. Return the pan to medium-high heat and warm the corn tortillas for about 10 seconds per side until pliable and heated through. Remove from heat.
6. 6Divide the steak, vegetable mixture, and warm tortillas evenly among 4 airtight containers while the food is still hot. Store the containers sealed in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 2–3 minutes before serving.
7. 7To serve, assemble tacos by layering the steak, vegetables, and cilantro on the warm tortillas. Top with avocado, lime wedges, salsa verde, and any additional toppings as desired.