Portobello Mushroom, Steak and Poblano Tacos

Last night I finally watched the film Julie & Julia. Having been to France (both before and after eating GF) and loving every piece of food I put in my mouth, I have a deep appreciation for the richness and thought that goes into french cooking.  And, now that I am taking more notice of the food I make, I realize there are specific themes to my recipes. I can't seem to venture away from the southwestern spiciness. I love cilantro, peppers and beans, most definitely due to my New Mexico roots! My husband has vowed to buy me a french cookbook for Christmas, but until then...

Ingredients 

1 to 2 Tbs olive oil

1lb sirloin steak, trimmed

salt and pepper to season

1 large white onion, sliced

1 tsp dried oregano

2 garlic cloves, minced

8 oz sliced mushrooms

1 poblano pepper, seeded and sliced

corn tortillas

fresh salsa/pico de gallo (optional for garnish)

shredded cheese (optional for garnish)

cilantro, chopped (optional for garnish)

scallions, chopped (optional for garnish)

Directions

Heat 1 Tbs oil in large skillet over med-high heat. Season steak with salt and pepper. Add steak to pan and cook about 5 minutes on each side. Remove from pan and set aside. Add remaining oil, if needed, to pan. Add onion, oregano, garlic, mushrooms and poblano pepper to pan. Sauté for about 5 minutes or until vegetables begin to soften. Meanwhile, cut the steak against the grain into thin slices. Add steak back to pan and sauté for one minute more. Taste for seasonings. 

Add steak/veggie mixture into warmed corn tortillas and serve with salsa, cheese, cilantro and scallions! Don't forget that tacos are perfect with an icy cold beverage. I happen to find great delight in Colorado's New Planet Beer. It's refreshing and even tastes like "real" beer!