Sautéed Mushroom & Flank Steak Tacos

Looking for a quick and easy meal (that's healthy to boot!) but tired of the same old go-to recipes you usually cook?

The answer: Tacos!

Specifically these mushroom and flank steak tacos. Stuffed with cilantro sour cream, red onion, goat cheese, and lime, they are easy and delish! A dish with Mexican roots, tacos have quickly become a main stay of college students, and family dinners in North America. Tacos are usually made from either hard corn shells or soft flour tortillas then filled with various toppings.

More Then Just Ground Beef

Here in Canada we all to quickly associate taco's with ground beef seasoned with various spices, then stuffed in the above mentioned corn shells or tortillas before topping with lettuce, tomatoes or salsa, sour cream, and grated cheese.

Limiting taco's or taco night to this flavor combination hardly serves this unique food item justice and quickly gets boring. So when you're in need of a gourmet snack, crowd pleasing appetizer, or quick and healthy meal why not break the mold and do tacos...but tacos done differently!?

The sky's the limit here (think shrimp, pork, etc) but I'm keeping today's recipe beef based, using two of my favorite foods: Steak and Mushrooms!

The key to any taco is keeping it to 3 or 4 ingredients, for maximum ease! This makes assembly quick and easy, limiting how much you have to actually cook. In this steak taco recipe, the only real cooking involves mixing up the flank steak taco marinade, and grilling the steak.

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Mushroom & Flank Steak Taco

Steak Taco Marinade:

• 1 cup olive oil
• ¼ cup julienne red onion
• 1 sliced garlic clove
• ½ teaspoon crushed peppercorns
• ½ lime, juiced
• 1 teaspoon salt

Marinate the flank steak in this marinade mix for 24 hours in the fridge. Simply toss everything in a bag with the flank steak and let it sit for a day.

Tacos & Toppings:

• 1 Marinated & Grilled Flank Steak
• ¼ cup julienne red onion
• cilantro sour-cream ( mix 1 tablespoon chopped cilantro with 1 cup sour cream)
• pan seared crimini mushrooms
• shredded lettuce
• goat cheese
• 12 soft shell tortillas

With a little bit of planning, putting these gourmet tacos together couldn't be easier. Marinate your steak the day before you plan on making these.

Get all your toppings together, and have them ready to go in bowls to make assembling the tacos quick.

Sautée the mushrooms in oil or clarified butter. Let them get nice and brown for maximum flavor! Season with a little salt and pepper and set aside with your other garnishes.

Grill the flank steak on a BBQ or over a charcoal fire, I recommend cooking it medium rare, but you can cook it to whatever done-ness you like. Let the steak rest for 5 minutes to avoid all the juices leaking out when you slice it.

Slice the steak, and mix in the cooked mushrooms. toss some chopped cilantro in and season with fresh ground pepper.

Top the taco shells, with the cilantro sour-cream, shredded lettuce, mushroom & steak mixture, julienne red onion, and goat cheese!

Serve these delicious little mushroom and steak tacos as an appetizer at your next BBQ summer party of dinner party to blow away your friends! They are guaranteed to love them!

Tried the recipe? Take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

Recipe

Mushroom & Flank Steak Tacos

Markus Mueller | Earth, Food, and Fire

Steak and mushrooms are the definition of comfort food! These steak tacos are the perfect appetizer or gourmet snack for mushroom lovers!

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Prep Time 1 day d

Cook Time 15 minutes mins

Total Time 1 day d 15 minutes mins

Course Appetizer

Cuisine Canadian

Servings 12 mushroom steak tacos

Calories 3034.9 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

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Steak Taco Marinade:

• 1 cup olive oil
• ¼ cup julienne red onion
• 1 sliced garlic clove
• ½ teaspoon crushed peppercorns
• ½ lime juiced
• 1 teaspoon salt

Tacos & Toppings:

• 2 lb Marinated & Grilled Flank Steak
• ¼ cup julienne red onion
• 1 cup cilantro sour-cream mix 1 tablespoon chopped cilantro with 1 cup sour cream
• ½ pint pan seared crimini mushrooms
• 1 cup shredded lettuce
• ½ cup goat cheese crumbled
• 12 6" soft shell tortillas

Instructions

 

• Sautée the mushrooms in oil or clarified butter. Let them get nice and brown for maximum flavor! Season with a little salt and pepper and set aside with your other garnishes.
• Grill the flank steak on a BBQ or over a charcoal fire, I recommend cooking it medium rare, but you can cook it to whatever done-ness you like. Let the steak rest for 5 minutes to avoid all the juices leaking out when you slice it.
• Slice the steak, and mix in the cooked mushrooms. toss some chopped cilantro in and season with fresh ground pepper.
• Top the taco shells, with the cilantro sour-cream, shredded lettuce, mushroom & steak mixture, julienne red onion, and goat cheese!
• Serve and enjoy!

Notes

For best results and a quick execution, marinate the steak the day before!

One individual taco has a calorie count of 252.9 calories.

Nutrition

Calories: 3034.9kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Tried this recipe?Let us know how it was!

Some of the links in this post lead to affiliate sites through which Earth, Food, and Fire may earn a small commission (at no increased cost to you) should you make a purchase. This allows us to stay online and keep creating awesome content! For more info check the Affiliate Disclaimer.