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These Steak Tacos with Poblano Lime Crema are a fresh twist on everyone’s favourite Tuesday dinner. #paidpartnership
With tender flank steak, addicting poblano lime crema, sweet pomegranate, tangy feta, and salty pickled red onions, these tacos are the perfect seasonal combination that deserves a spot on your menu.
All the ingredients should be quite easy for you to find at this time of year but if not, feel free to substitute with similar ingredients. Whatever you can find, the combination of well-seasoned steak, fresh sweetness of fruit, creamy and slightly-spicy sauce, salty pickled veggies, and a sprinkle of parsley on top will do the trick!
To source tender, delicious flank steak, be sure to grab yours from Pine View Farms - local farm and butcher just north of Saskatoon. Their all-natural meat selection has a wide array of delicious meat, including the flank steak used in this recipe! Use code EMILY15 to get $15 off your order*.
*Coupon valid until February 15th at midnight. One use per customer.
Steak Tacos with Poblano Lime Crema
Serves: 12 tacos
Prep time: 20 minutes
Cook time:15 minutes
Steak Tacos
1 Pine View Farms flank steak
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
½ teaspoon cayenne pepper
2 tablespoons oil
For serving:
12 small flour tortillas, warmed
Pickled red onions (see notes below)
Pomegranate arils
Feta cheese
Fresh parsley or cilantro, chopped
Poblano Lime Crema
½ cup sour cream
2 poblanos, seeded
1 avocado
1 lime, juiced
1 tsp sugar
Directions
Combine the cumin, chili powder, garlic powder, paprika, dried oregano, brown sugar, and cayenne pepper in a small bowl. Pat the flank steak dry and rub the seasoning in on each side. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Preheat the oven to broil and line a sheet pan with parchment paper. Halve and deseed each poblano pepper. Turn the inside to face down and press the pepper into itself to make them almost flat. It’s fine if the skin breaks. Lay the peppers face down on the sheet pan and broil for 10 minutes or until the skin is charred. Place the peppers in a sealable bag, seal, and let steam for 15 minutes. Remove the skins and set aside.
To make the poblano lime crema, add the roasted poblanos, sour cream, lime juice, and sugar in a blender or food processor and blend until well-combined. Don’t worry if it’s not perfectly smooth.
Bring a large skillet to medium-high heat with 2 tablespoons of oil. When hot and oil is shimmering, place the steak in the skillet and cook each side until charred and the internal temperature is at least, about 3-4 minutes per side.
Remove the steak from heat and let sit for 5 minutes before cutting. At this point, ensure the internal temperature is at least 120 degrees.
Slice the steak against the grain to serve.
To assemble the tacos, place the steak on warmed tortillas and top with poblano lime crema, feta, pomegranate arils, pickled red onions, and parsley.
Notes
How to Meal Prep the Tacos
If you know you’ll be in a rush the evening you’d like to enjoy the tacos, feel free to prep most ingredients ahead of time. You can make the poblano lime crema earlier, as well as marinate the steak in the fridge the day before. If you do these steps prior, the actual prep and cook time of the tacos are, at most, 20 minutes combined. The perfect recipe for a busy weeknight!
Pickled Red Onions
To make pickled red onions, thinly slice ½ a red onion and place in a medium-sized jar. Add ½ cup water, ½ cup white vinegar, ½ apple cider vinegar, 1 teaspoon red pepper flakes, and 1 ½ teaspoons of salt to a small saucepan. Bring to a boil and remove from heat. Carefully pour into the jar. Press the onions down to ensure all are covered and pop as many air bubbles as you can. Let sit uncovered for 20 minutes before enjoying or covering and refrigerating. These are always great to have on hand!
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