Grilled Steak and Poblano Tacos

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Amy Stafford

Ingredients

Marinade:

  • 1/2 of a yellow or white onion peeled
  • 3 cloves garlic peeled
  • 2 fresh limes juiced
  • 1/4 teaspoon ground cumin
  • Salt
  • 1 1/2 pound of sirloin steak

Toppings:

  • 2 Poblano chiles
  • Shredded Red Cabbage
  • 2 Radishes trimmed and thinly sliced
  • 1 Avocado peeled pitted and diced or mashed
  • Salsa
  • Mixed shredded cheese Cheddar and Montery Jack
  • Sour cream
  • Flour Tortillas
  • Lime wedges optional

Instructions

Marinade:

  1. Add onion, garlic, lime juice and cumin to a blender and puree until liquified.
  2. Add steak and marinade to ziploc bag and refrigerate for at least 1 hour or more. Turning a few times to make sure that both sides of steak sit in marinade.

Toppings:

  1. Place Poblano peppers on aluminium foil lined baking sheet (for easy clean up) and broil for 4-5 minutes, when blackened, flip and continue to broil an additional 4-5 minutes until peppers are blackened on all sides.
  2. Place peppers in ziploc bag and allow to cool.
  3. When cool remove and wrap with paper towel, rubbing off outer skin.
  4. Remove stem and chop.
  5. Heat grill or grill pan to medium high heat.
  6. Place steak and cook on each side 4-5 minutes until cooked to desired temperature.
  7. Place on serving platter.
  8. Place avocado, salsa, sour cream, cheese, radish, red cabbage and Poblano Pepper in individual serving bowls.
  9. Allow everyone to plate up their tacos with whatever combination they like.