Steak and Potato Tacos with Poblano Chilies
Description
Steak & potatoes and tacos--what a winning combination! Potato slices, onions, chilies, and thinly sliced flank steak are served in tortillas with pico de gallo.
Ingredients
•
2 tablespoons olive oil, divided
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1 large onion, sliced
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2 poblano chilies - stemmed, seeded, sliced
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12 ounces white potatoes, quartered lengthwise, cut crosswise into 1/4-inch thick slices
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1 (12 ounce) flank steak
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Garlic powder
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Chile powder
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12 (6 inch) corn tortillas
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Chopped fresh cilantro
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Pico de gallo and/or hot sauce
Directions
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.
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.
3
While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
4
Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.