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Steak and Potato Tacos with Poblano Chilies
Steak and Potato Tacos with Poblano Chilies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious steak and potato tacos with flavorful pico de gallo.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 2 poblano chilies - stemmed, seeded, sliced
  • 12 ounces white potatoes, quartered lengthwise, cut crosswise into 1/4-inch thick slices
  • 1 (12 ounce) flank steak
  • Garlic powder
  • Chile powder
  • 12 (6 inch) corn tortillas
  • Chopped fresh cilantro
  • Pico de gallo and/or hot sauce
Instructions:
  • In a large non-stick skillet, heat 1/2 tablespoon of oil over medium-high heat. Saute the onion and chilies until tender, for about 10 minutes. Transfer the onion mixture to a bowl, leaving the skillet as is. Increase the heat to medium-high and add 1 tablespoon of oil to the skillet. Saute the potatoes until golden brown and tender, for about 12 minutes. Return the onion mixture to the skillet with the potatoes to keep warm.
  • Pat steak dry with paper towels. Season generously with garlic powder, chili powder, salt, and pepper on both sides. Heat remaining oil in a large skillet over medium-high heat. Sear steak until browned on both sides, approximately 8 minutes for medium-rare. Rest steak on cutting board for 5 minutes before slicing.
  • Warm tortillas on a griddle or over a gas flame, turning frequently with tongs, while the steak rests.
  • Slice the steak thinly. Arrange the tortillas, top with the steak and potato mixture, and sprinkle with fresh cilantro. Serve with pico de gallo and/or hot sauce on the side.

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