Flank Steak & Wild Mushroom Tacos
Recipe: #11052
November 07, 2013
Categories: Steak, Mushrooms, Mexican, Southwest, Fathers Day, Game/Sports Day, Sunday Dinner, No Eggs, Non-Dairy, Hot Peppers, Spicy, Beef Dinner, Mexican Dinner, more
"For the mushrooms, use a mix of wild mushrooms such as porcini, morels, chanterelles, etc. Use your favorite homemade salsa or commercial salsa for topping."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (308.9 g)
- Calories 496.1
- Total Fat - 27.3 g
- Saturated Fat - 9.5 g
- Cholesterol - 97.8 mg
- Sodium - 1859.6 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 7 g
- Sugars - 4.1 g
- Protein - 29.7 g
- Calcium - 253.8 mg
- Iron - 3 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat a nonstick skillet over medium-high heat. Place a corn tortilla in pan and cook until it begins to brown. Flip over and lightly brown other side. Place on plate. Repeat with remaining toritllas. Keep them warm until ready to use.
Step 2
Heat 1 teaspoon oil in a large skillet over medium-high heat.
Step 3
Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan.
Step 4
Add remaining 2 teaspoons oil to pan. Add onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften.
Step 5
Cut steak across the grain into thin slices. Add steak, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute.
Step 6
Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.
Step 7
Fold in half and enjoy.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting mushrooms, look for ones with a firm texture and a distinct earthy aroma.
- When selecting the beef flank steak, make sure that it is trimmed of fat for the best flavor.
- Substitute the beef flank steak with a leaner cut of beef such as sirloin steak. The benefit of this substitution is that it will reduce the fat content of the dish, making it a healthier option.
- Substitute the wild mushrooms with regular white mushrooms. The benefit of this substitution is that it will reduce the cost of the dish, making it more budget-friendly.
Vegan Tacos Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften. Add 1/2 cup vegan cheese shreds, 1/2 cup cooked black beans, 1/2 cup cooked quinoa, and 1/2 teaspoon chili powder to the pan and cook for an additional 2 minutes. Place about 1/3 cup of the vegan mixture in each tortilla. Top each taco with 1 tablespoon salsa. Fold in half and enjoy.
Vegan Fajitas Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the onion, bell pepper, and next 4 ingredients (through garlic); sauté 5 minutes or until vegetables soften. Add 1/2 cup vegan cheese shreds, 1/2 cup cooked black beans, 1/2 cup cooked quinoa, and 1 teaspoon of taco seasoning to the pan and cook for an additional 2 minutes. Place about 1/3 cup of the vegan mixture on each tortilla. Top each fajita with 1 tablespoon of salsa. Fold in half and enjoy.
Mexican Street Corn Salad: This creamy and flavorful salad is the perfect accompaniment to the tacos. It is loaded with fresh corn, cilantro, jalapeño, and lime juice for a delicious, zesty flavor. It's a great way to add a fresh, crunchy element to the tacos.
Chile-Lime Roasted Sweet Potatoes: Roasted sweet potatoes are a great way to add a little sweetness and spice to your meal. Tossed with a combination of chile powder, garlic, and lime juice, these potatoes are sure to be a hit with everyone. The sweetness of the potatoes pairs perfectly with the zesty flavors of the Mexican Street Corn Salad, creating a flavorful and balanced meal.
FAQ
Q: How long do I cook the steak?
A: Cook the steak for 4 minutes on each side or until desired degree of doneness.
Q: What temperature should I cook the steak?
A: Preheat your pan to medium-high heat and cook the steak at a temperature of 375°F (190°C).
2 Reviews
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Fun facts:
The Poblano pepper used in this recipe is a popular Mexican pepper and is often used in traditional Mexican dishes. It was even the inspiration for the character Pancho Villa in the movie "The Three Amigos".
The use of wild mushrooms in this recipe is a nod to the famous French chef Auguste Escoffier, who was known for his use of wild mushrooms in his dishes. He was also credited with creating the classic French dish, Beef Wellington.