45g of Protein

Flank Steak Tacos

with Cheesy Roasted Potatoes & Tomatillo Sour Cream

45 MIN

4 Servings

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From the Test Kitchen

These tacos highlight our tomatillo-poblano sauce, which we’re combining with sour cream to create a rich, zesty sauce for seared steak and a duo of peppers and onion. It’s perfectly complemented by a hearty side of cheesy potato rounds.
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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
8 Flour Tortillas
1¼ lbs Potatoes
2 Poblano Peppers
1 Red Onion
2 Scallions
½ cup Sour Cream
4 oz Shredded Monterey Jack Cheese
1 oz Pickled Peppadew Peppers
⅓ cup Tomatillo-Poblano Sauce
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppadew peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the tomatillo sauce and sour cream. Season with salt and pepper.

2 Make the cheesy potatoes

Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the monterey jack. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

3 Cook & finish the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, sliced white bottoms of the scallions, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl and stir in the chopped peppadew peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the Mexican spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish & serve your dish

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the tacos using the warmed tortillas, sliced steaks, finished vegetables, and tomatillo sour cream. Serve the tacos with the cheesy potatoes on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!