06.11.18

Steak, Poblano, and Mushroom Fajitas

There is just something about a plate of sizzling fajitas that is irresistible! Fajitas are one of my go-to orders at Mexican restaurants because, when ordered without the rice, beans, and tortillas, it’s a healthy option. Oh, and I always opt for an extra side of guac to just smother it all in. yum. 
Here is a take on simple steak fajitas with a little poblano + mushroom twist. I just love the combination of poblanos and mushrooms together and thought it would be fun to incorporate in a sizzlin’ skillet together. This dish is so simple, so easy, and so delicious– making it the perfect weeknight meal! So, maybe this Tuesday you could fill your tacos with this delicious combination! 

SHOP THE POST. 

Steak, Poblano, and Mushroom Fajita Skillet
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 2 pounds flap meat, skirt steak, or flank steak (I prefer flap or skirt)
  2. 4 tablespoons avocado or extra virgin olive oil
  3. 1 teaspoon kosher salt, or more to taste
  4. 1/2 teaspoon black pepper, or more to taste
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon sweet paprika
  7. 1/2 teaspoon ground cumin
  8. 1/2 teaspoon chili powder
  9. 2 medium-sized poblano pepper, seeds and core removed and sliced thin
  10. 2 cups sliced baby bella mushrooms
  11. 1/2 large white onion, thinly sliced
  12. 2 cloves garlic, minced
  13. juice of 1 lime
For the Easy Guacamole
  1. 2 ripe avocados
  2. Kosher salt, to taste
  3. black pepper, to taste
  4. 1 tablespoon fresh lime juice
  5. 1 tablespoon finely chopped cilantro leaves
Directions
  1. In a small bowl, whisk together 2 tablespoons of the oil, kosher salt, pepper, oregano, paprika, cumin, and chili powder.
  2. Place steak in a large bowl and pour seasoning over the top. Using clean hands, toss and rub the mixture until it is evenly coated all over the steak. Set aside and let marinade at room temperature for 30 minutes, or in the fridge for 4-24 hours.
  3. Meanwhile, in a bowl using the back of a fork or a potato masher, mash up avocados. Add lime juice, cilantro, and kosher salt and pepper (to taste). Stir until well combined. Set aside.
  4. Heat a cast iron skillet over medium-high heat. When hot, place marinated steak into the skillet and sear on each side until steak is browned on both sides and cooked medium (about 4 minutes per side). Transfer the cooked steak to a cutting board and tent with foil. Let rest while you cook your vegetables.
  5. In the same skillet, reduce heat to medium. Add 2 more tablespoons of oil with the sliced poblanos and onions. Saute for about 3 minutes, then add the mushrooms and garlic. Continue to saute until the veggies are tender (but not soggy), about 4 more minutes
  6. Slice steak thinly against the grain. Place sliced steak (and any juices from the steak) into the skillet and toss once more with the veggies and the juice of 1 lime. Remove from heat and serve immediately.
  7. Serve in grain-free tortillas (I love Siete Brand), in butter lettuce cups, on top of a salad, or just by itself with the easy guacamole! Enjoy!
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