Friday, August 20, 2010

Flank Steak Tacos

Good morning everyone, I hope you all had a great week and have a better weekend. Well it’s Lucy and me alone for the first full day without Shannon (my wife), so far so good. I’m not too sure how Lucy feels about all the travel her parents are doing lately, she seems to be a little needier than usual. She has not left my side yet this morning, right under the table on my feet as I write this. Anyway; let’s get started on today’s recipe. I thought I would do another Mexican dish, my second favorite food group right after Italian. Today we are going to have Flank steak Tacos with Mushrooms and Poblano Peppers; this is another super-fast and super easy way to go, 20 minutes and done. So it makes for a great Friday night meal after a busy week. Have a great weekend everyone. As always just have fun and spend quality time with your loved ones this weekend!!!

Thank You

Flank Steak Tacos with Mushrooms and Poblano Peppers

Olive oil- 2 tablespoons
Flank steak- 8 ounce (Trimmed and diced)
Onion- 2 cups (thin sliced)
Garlic- 2 tablespoons (fresh, minced)
Coriander- ½ teaspoon
Cumin- ½ teaspoon
Wild Mushrooms- 8 ounces (thin sliced)
Poblano Pepper- 1 large (thin sliced)
Jalapeno Pepper- 1 large (minced)
Corn or Flour Tortillas- 8 six inch
Chihuahua Cheese- 1 cup
Cilantro- ½ cup (fresh, diced)
Salsa- ½ cup
Salt & Pepper- to taste

Method to the Madness

1) In a sauté pan heat the oil over medium high heat and add the steak season with Salt & pepper, cook for 3-4 minutes and remove saving the juices and oil. Add all the veggies, coriander and cumin, and garlic to the pan season with salt & pepper, and sauté until the veggies become soft. Put the steak back in the pan and cook until desired temperature.
2) In another pan heat over low heat and warm the tortillas and wrap them in a clean cloth until service. When you are ready for dinner time take the meat mixture and add to the tortillas and top with the cheese and salsa. Add some fresh cilantro as a garnish
3) ENJOY!!!!

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