Steak, Poblano and Mushroom Tacos

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  3 tbsp Lime Juice, Fresh
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  1 tsp Cumin, Ground
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  1 tsp 1 teaspoon salt
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  0.5 tsp 1/2 teaspoon coarsely-ground black pepper
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  2 tbsp Olive oil

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

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  1.5 lbs Beef Flank Steak, Boneless
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  2 Poblano Pepper(234g)
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  1 Yellow Onion(110g)
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  8 oz Mushrooms, Portobello
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  3 Garlic(9g)
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  0.5 tsp 1/2 teaspoon salt
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  0.3 tsp 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 sauté pan or grill pan over medium-high heat. Remove the steak from the marinade (discard marinade) and add to the hot pan. Cook 4–5 minutes per side, turning once with tongs, until the internal temperature reaches 130°F for medium-rare and the surface is golden brown. Transfer to a plate and let rest 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 5 minutes, stirring occasionally, until the onion is soft and the edges begin to char.
4. 4Add the portobello mushrooms to the pan and cook 2–3 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the fresh garlic and ground cumin, and cook 1–2 minutes more until fragrant. Season the vegetable mixture with salt and black pepper to taste.
5. 5Warm the corn tortillas in the same pan over medium heat for about 10 seconds per side until pliable and heated through. Remove from heat.
6. 6Divide the steak, vegetable mixture, and warm tortillas evenly into 4 airtight containers while hot. Store sealed in the refrigerator for up to 4 days.
7. 7To reheat, warm each container's contents in a skillet over medium heat for 2–3 minutes. Assemble tacos by layering the steak, vegetables, and cilantro on the warm tortillas. Top with avocado, lime wedges, salsa verde, and additional toppings as desired.