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. And easy to make at home with these Steak, Poblano, and Mushroom Fajitas.
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. These Steak, Poblano, and Mushroom Fajitas are 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.
- 2 pounds flap meat, skirt steak, or flank steak (I prefer flap or skirt)
- 4 tablespoons avocado or extra virgin 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
- juice of 1 lime
- 2 ripe avocados
- Kosher salt, to taste
- black pepper, to taste
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped cilantro leaves
- In a small bowl, whisk together 2 tablespoons of the oil, kosher salt, pepper, oregano, paprika, cumin, and chili powder.
- 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.
- 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.
- 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.
- 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
- 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.
- 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!