Poblano Cream Steak Tacos
Poblano Cream Steak Tacos
Description
Steak tacos are packed with a flavor punch, featuring tender, seasoned grilled steak served in warm corn or flour tortillas. Topped with fresh ingredients like chopped onions, cilantro, lime, and salsa, they offer a perfect balance of savory, zesty, and smoky flavors. These tacos are also great for leftovers, making it easy to create a quick and delicious meal in less than 30 minutes!
Ingredients
STEAK
1 1/2 lbs. top sirloin chopped into 1/2-inch cubes
1 TBS EACH chili powder, ancho chili powder
1 1/2 teaspoon Knoor Granulated Beef Bouillon
1 tsp EACH garlic powder, onion powder, ground cumin, brown sugar
3/4 teaspoon salt plus more to taste
1/2 tsp EACH dried oregano, smoked paprika, ground coriander
1/4–1/2 teaspoon cayenne pepper optional for medium-spicy heat
2 tablespoons vegetable oil
FOR SERVING – PICK YOUR FAVS
8 corn tortillas warmed (may sub flour)
cilantro
pickled red onions
pomegranates arils
Cotija cheese
sour cream
Avocado Crema
Guacamole
Salsa
Corn, mango or pineapple salsa
hot sauce
Instructions
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While the steak is still on the cutting board, pat it dry. Season with all of the steak seasonings. Set aside for 20-60 minutes. Meanwhile, you can prep your toppings and/or make the optional poblano crema (instructions below).
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To cook steak, heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add half of the steak and let sear for 1-2 minutes then continue to cook while stirring the steak just until browned (don’t overcook or it won’t be as juicy). Season to taste with additional salt and/or cayenne pepper if desired. Repeat with remaining steak.
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Pile steak in warmed tortillas followed by desired toppings. In these steak taco photos, I’ve added poblano crema, pickled red onions, pomegranate arils, cilantro and Cotija cheese (recipes in notes).
