Steak and Potato Tacos with Poblano Chilies

Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes and just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 141 Calories

Ingredients

• 12 (6 inch) corn tortillas
• 1 large onion, sliced
• 2 tablespoons olive oil, divided
• chopped fresh cilantro
• 1 (12 ounce) flank steak
• 2 poblano chilies - stemmed, seeded, sliced
• Garlic powder
• Chile powder
• Pico de gallo and/or hot sauce

Recipe Instructions

Step 1

Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.

Step 2

Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.

Step 3

While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.

Step 4

Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.