1-Marinating the Steak: The first step to building flavor in our steak poblano and mushroom tacos recipe is marinating the steak. In a large ziplock bag or baking dish, combine the marinade ingredients: 1/4 cup olive oil, 4 minced garlic cloves, 3 tablespoons lime juice, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon coarsely-ground black pepper. Whisk everything together well to ensure the salt dissolves completely. Add the flank steak to the marinade, turning it several times to coat it thoroughly. Seal the bag or cover the dish and refrigerate it for at least 15 minutes, though I recommend marinating it for up to 1 day if you have the time. The longer the steak marinates, the more flavorful and tender it becomes!

2-Preparing the Steak for Cooking: Remove the marinated steak from the refrigerator and let it rest at room temperature for about 20 minutes before cooking. This simple step ensures that the steak cooks more evenly, resulting in a juicier final result. While the steak is resting, you can prep the vegetables by stemming, coring, and cutting the poblano peppers into thin 2-inch strips, thinly slicing the onion, and slicing or quartering the mushrooms.

3-Cooking the Steak to Perfection: Heat a sauté or grill pan over medium-high heat until it’s hot enough that a drop of water sizzles and evaporates immediately. Remove the steak from the marinade, allowing any excess marinade to drip off. Place the steak in the hot pan and cook for 4-5 minutes per side. You’re looking for a nice brown crust on the outside while the inside remains juicy and medium-rare to medium. resist the temptation to move the steak around too much once it’s in the pan that crust is flavor gold! Once cooked, transfer the steak to a plate and cover it loosely with foil. Let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender result. After resting, slice the steak thinly against the grain this is the secret to making even lean cuts feel tender in the finished tacos.

4-Sautéing the Vegetables: In the same pan used for the steak (don’t wash it those browned bits are packed with flavor!), add the 2 tablespoons olive oil and reduce the heat to medium. Add the onions and poblano peppers and sauté for about 5 minutes, until they begin to soften and develop some color. Next, add the mushrooms to the pan and cook for 2 more minutes. Finally, add the 3 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon cumin, and 1/4 teaspoon black pepper. Sauté everything until fragrant, about 1 minute longer. Be careful not to burn the garlic, as it can become bitter quite quickly.

5-Warming the Tortillas: No great taco is complete without properly warmed tortillas! In the same pan, warm each corn tortilla for about 10 seconds per side. You want them to be pliable and slightly toasted but still soft. If you prefer, you can also warm them directly over a gas flame for a few seconds per side until slightly charred and flexible. If you’re cooking for a crowd, you can keep the warmed tortillas in a covered dish or wrapped in a clean kitchen towel to keep them warm while you finish assembling all the tacos.

6-Assembling the Tacos: Now comes the fun part assembling your steak poblano and mushroom tacos! Layer the sliced steak and cooked veggies onto the warmed tortillas, finishing with a sprinkle of chopped fresh cilantro. Arrange everything attractively, making sure each taco gets a good balance of all the components.

7-Serving Suggestions: Serve the tacos immediately while they’re warm and delicious. On the side, offer a variety of toppings so everyone can customize their tacos to their liking:

• Fresh avocado slices for creaminess
• Lime wedges for a bright burst of acidity
• Salsa verde for extra flavor and a bit of heat
• Crumbled cotija cheese or queso fresco for a salty, tangy finish

These tacos pair wonderfully with another refreshing beverage like a Brazilian lemonade to balance the rich flavors of the meat and vegetables.