Steak, Poblano & Mushroom Fajitas

Ingredients:

• 1 lb skirt steak
• 3 tbs olive oil
• 1 teaspoon kosher salt, or more to taste
• 1/2 teaspoon black pepper, or more to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 medium-sized poblano pepper, seeds and core removed and sliced thin
• 2 cups sliced baby bella mushrooms
• 1/2 large white onion, thinly sliced
• 2 cloves garlic, minced
• Toppings:
  • 2 limes
  • Corn Tortilla's
  • Guacamole
  • Cilantro
  • Mexican crema or sour cream

Directions:

• In a small bowl, whisk together the oil, kosher salt, pepper, oregano, paprika, cumin, and chili powder.
• Place steak in a gallon baggie and pour seasoning over the top. 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.
• If cooking on the grill, place the whole poblano peppers directly over high heat and char all sides. Remove from grill and place in a ziplock bag for 10 min.
• Remove the poblano's and peal the charred skin off then thinly slice and add to a bowl.
• Thinly slice the mushroom, onion & garlic then add to the same bowl as the poblano's.
• Grill the steak for about 4 min per side over high heat till the steak reaches 125°. Remove and cover with foil.
• While the steak is cooking warm the tortilla's on a hot skillet or on the grill for 30-45 seconds per side.
• Add the vegetables to a grill pan and cook over medium high heat for 5-7 minutes till soft and slightly charred.
• Build the taco's adding any additional toppings you like then a squeeze of fresh lime juice.

Notes:

• Servings = 4
• Original recipe from The Defined Dish:
  • https://thedefineddish.com/steak-poblano-and-mushroom-fajitas/