These zesty poblano steak tacos are filled with flavorful steak and crispy potatoes, topped with fresh cilantro and served with pico de gallo and hot sauce for a delicious meal.
Ingredients
2 tablespoons oil
1 medium onion
1 large poblano pepper
2 medium potatoes
1 pound steak
1 teaspoon garlic powder
1 teaspoon chili powder
to taste salt
to taste pepper
8 small tortillas
to garnish fresh cilantro
to serve pico de gallo
to serve hot sauce
Method
In a large skillet, heat 0.5 tablespoons of oil over medium-high heat. Add diced onions and chopped poblano peppers, cooking until they are tender, about 10 minutes. Transfer this blend to a bowl and set aside, leaving the skillet unwashed.
Using the same skillet, add another tablespoon of oil and toss in diced potatoes. Sauté until they are golden and tender, roughly 12 minutes. Stir in the reserved onion and poblano mixture to keep it all warm.
While the potatoes are browning, season both sides of the steak with garlic powder, chili powder, salt, and pepper. In the heavy skillet, heat the last 0.5 tablespoons of oil over medium-high heat and add the steak. Sear until both sides are browned, flipping once, for about 8 minutes for a medium-rare finish. Remove the steak from the skillet and let it rest for 5 minutes.
While the steak rests, warm the tortillas on a griddle or over a gas flame, flipping them frequently with tongs until they are heated through.
After resting, slice the steak thinly. Assemble the tacos by placing the steak and potato mixture on the warmed tortillas. Top with fresh cilantro and serve with pico de gallo or hot sauce on the side.
