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Wild mushroom, flank steak, and Poblano pepper tacos

1 ½ lbs flank steak
3 tbsp fresh lime juice
1 ¼ tsp cumin
5 cloves garlic, minced
4 tbsp olive oil
Cracked black pepper & sea salt
2 poblano peppers, cored and cut into strips
1 yellow onion, thinly sliced
8 oz baby portobello mushrooms, sliced
corn tortillas
fresh cilantro, chopped
lime wedges
crumbled cotija cheese

1. First, marinade the steak by combining 1tsp cumin, lime juice, 2 tbsp olive oil, 2 cloves garlic, & dash of salt & pepper in baking dish. Add the unfinished flank steak and coat until completely covered.

2. Seal the dish with foil and refrigerate for 15 minutes. After marinating, remove the steak from the refrigerator and let it adjust to room temperature.

3. Heat a pan over medium high heat and add the flank steak to the pan. Sear each side for 4-5 minutes, until steak is cooked to your preference. When done, slice into thin diagonal strips.

4. Add the remaining oil to your pan and saute the onions and poblano peppers for about 5 minutes.

5. Lastly, add the mushrooms and garlic and continue cooking until the mushrooms are soft.

6. Assemble your tacos by combining steak, veggies and cilantro in tortillas. Top with fresh squeezed lime juice, cotija cheese and enjoy.

555 Highway 1, Bodega Bay, CA 94923 | (707) 921-2860
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