What"s for Dinner? Egg, Poblano and Flank Steak Tacos!
I realized recently that I don't eat very much meat anymore, at least not yet.
I'm sure as the Spring and Summer BBQing seasons come on I will be eating more.
Anyway, like I was saying, most of my posts have been either fish or vegetarian friendly so I decided to give you one of my healthy red meat meals that I'm very fond of.
I use poblanos but if you do not do spicy foods you may want to get another pepper with not as much heat.
If you get good poblanos they might set your mouth ablaze.
Just thinking of these yummy stuffed tacos is making me super hungry! Scrambled Egg and Poblano Pepper Tacos w/ Sliced Flank Steak Ingredients 1 lb flank steak 1 pound poblano chiles (3 large or 4 medium) 1 tablespoon extra virgin olive oil 6 large eggs 1 Tbsp water Salt and pepper to taste 8 corn tortillas 1 to 2 ounces shredded Mexican cheese (optional) Preparation Rub the steak with oil and season with salt and pepper.
You can either broil or grill the flank steak.
To broil, place flank steak on a broiling pan 2 to 3 inches from the heat source.
Broil 4 minutes on each side for medium rare, 5-6 minutes on each side for medium.
Avoid overcooking, because it makes flank steak become tough.
To grill, place flank steak directly over the heat source and cook, uncovered, over medium heat for 6-8 minutes on each side.
Slice across the grain into thin strips.
Roast the chiles.
Light a gas burner, and place the peppers directly over the flame.
As soon as one section has blackened, turn, using tongs, to expose another section to the flame.
Continue to turn until the peppers are blackened all over.
(you could do the same by broiling in your oven) Place in a bowl, and cover tightly.
Allow to sit until cool, then remove the charred skin.
Cut the pepper in half, remove the seeds and membranes, and cut in thin strips.
Cut the strips into 1-inch lengths.
Heat the tortillas in a medium saute pan, about 1 min on each side.
Wrap in a kitchen towel to keep warm.
Whisk the eggs in a bowl, then whisk in the water and add salt to taste.
Heat a heavy, nonstick skillet over medium heat and spray with cooking spray.
Stir in the eggs.
Stir until the eggs just begin to form curds, and add the chiles.
Continue to stir over medium heat until the eggs have set, which shouldn't take more than five minutes.
Remove from the heat.
Taste and adjust salt.
Pass the hot tortillas, and top each one with a generous spoonful of the egg and poblano mixture.
Top off with a couple slices of flank steak and sprinkle on a little shredded cheese if desired, fold the tortillas over the filling and enjoy! This recipe makes 8 tacos and clocks in at about 200 calories so have two!
I'm sure as the Spring and Summer BBQing seasons come on I will be eating more.
Anyway, like I was saying, most of my posts have been either fish or vegetarian friendly so I decided to give you one of my healthy red meat meals that I'm very fond of.
I use poblanos but if you do not do spicy foods you may want to get another pepper with not as much heat.
If you get good poblanos they might set your mouth ablaze.
Just thinking of these yummy stuffed tacos is making me super hungry! Scrambled Egg and Poblano Pepper Tacos w/ Sliced Flank Steak Ingredients 1 lb flank steak 1 pound poblano chiles (3 large or 4 medium) 1 tablespoon extra virgin olive oil 6 large eggs 1 Tbsp water Salt and pepper to taste 8 corn tortillas 1 to 2 ounces shredded Mexican cheese (optional) Preparation Rub the steak with oil and season with salt and pepper.
You can either broil or grill the flank steak.
To broil, place flank steak on a broiling pan 2 to 3 inches from the heat source.
Broil 4 minutes on each side for medium rare, 5-6 minutes on each side for medium.
Avoid overcooking, because it makes flank steak become tough.
To grill, place flank steak directly over the heat source and cook, uncovered, over medium heat for 6-8 minutes on each side.
Slice across the grain into thin strips.
Roast the chiles.
Light a gas burner, and place the peppers directly over the flame.
As soon as one section has blackened, turn, using tongs, to expose another section to the flame.
Continue to turn until the peppers are blackened all over.
(you could do the same by broiling in your oven) Place in a bowl, and cover tightly.
Allow to sit until cool, then remove the charred skin.
Cut the pepper in half, remove the seeds and membranes, and cut in thin strips.
Cut the strips into 1-inch lengths.
Heat the tortillas in a medium saute pan, about 1 min on each side.
Wrap in a kitchen towel to keep warm.
Whisk the eggs in a bowl, then whisk in the water and add salt to taste.
Heat a heavy, nonstick skillet over medium heat and spray with cooking spray.
Stir in the eggs.
Stir until the eggs just begin to form curds, and add the chiles.
Continue to stir over medium heat until the eggs have set, which shouldn't take more than five minutes.
Remove from the heat.
Taste and adjust salt.
Pass the hot tortillas, and top each one with a generous spoonful of the egg and poblano mixture.
Top off with a couple slices of flank steak and sprinkle on a little shredded cheese if desired, fold the tortillas over the filling and enjoy! This recipe makes 8 tacos and clocks in at about 200 calories so have two!
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