Wild Mushroom, Flank Steak and Poblano Tacos
- 1 La Cense Beef Flank Steak, trimmed
- 1 tablespoon olive oil, divided
- 1/3 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 cups thinly sliced white onion
- 1 teaspoon dried oregano
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon ground coriander
- 2 (4-ounce) packages presliced exotic mushroom blend
- 1 poblano pepper, seeded and thinly sliced
- 8 (6-inch) corn tortillas
- 1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese
- 1/2 cup refrigerated fresh salsa
1. Heat 1 teaspoon oil in a large skillet over medium-high heat.
2. Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness.
4. Remove steak from pan.
5. Add remaining 2 teaspoons oil to pan.
6. Add onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften.
7. Cut steak across the grain into thin slices.
8. Add steak, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute.
9. Place about 1/3 cup steak mixture in each tortilla.
10. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.
First USDA Approved Grass Fed Program
We are proud to announce that we are the first grass fed program to be approved under the new USDA Grass Fed Standard! Source verified, age verified, Non HormoneTreated Cattle (NHTC), Never Ever 3 (NE3) no antibiotics, no animal by-products or growth promotants. And of course, always grass fed.
About La Cense Beef
With strong commitments to sustainable ranching and humane animal treatment, La Cense Beef is the premier direct-to-consumer grass fed beef operation. La Cense provides 100% grass fed beef delivered right to your door that has never been "finished" with the introduction of grains into the cattle's diet. La Cense Beef is dedicated to the principles of sustainable ranching, including free roaming and rotational grazing across the ranch. The cattle enjoy the most natural, unadulterated life possible.
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