Grilled Steak & Poblano Tacos

Continuing on the path of my love affair of Central American Recipes!  NO it’s not just because I LOVE Margarita’s.  But, let me just say this recipe would rock it with a Frozen Margarita, no salt!  I’m just sayin’!!
This is a crowd pleaser.
I put the steak on a small cutting board and the plates with onion, pepper, salsa and cheese in the center of table.
Everyone enjoys making their taco just the way they like.
Jacob likes steak and cheese, Jimmy likes a little of each evenly placed on a tortilla, Jim pepper, pepper, onion, pepper and steak. 🙂
  • 1 large sweet yellow onion or two small, cut into 1/2 ” rings
  • 3 garlic cloves, peeled and chopped
  • 1 lime juiced
  • 1/4 teaspoon ground cumin
  • Salt
  • 1 1/2 pound of sirloin steak (more if you have big eaters, I used just under 2 pounds here)
  • 2 Poblano chiles
  • Salsa
  • Mixed shredded cheese (Cheddar and Montery Jack)
  • Sour cream
  • Flour Tortillas

Add 2 rings from sliced onion, garlic, lime juice, cumin and salt to blender to puree.

Place steak in a rimmed baking dish and spread onion puree over both sides of steak cover and refrigerate for at least one hour.

Roast Poblano on grill over high heat or on gas burner.  You need to blacken the skin, don’t catch the poor guy on fire.

As soon as the skin is blackened and bubbled put peppers in a Ziploc bag and seal.  The steam in the bag will help to release blackened skin from peppers.

After 5 minutes or more, remove peppers and wrap paper towel around pepper and rub.  Skin should rub off.  Any skin that remains pull at edges to remove.

Slice pepper and reserve in a small bowl to serve.

Drizzle oil on onion slices coating both sides.

Heat grill to medium-high and place onion slices on grill.  Grill onion around 4-5 minutes on each side, until grill marks occur and onion starts to wilt.  Flip with spatula to keep rings from coming apart.

Place cooked onion in a bowl to serve.  Rings will fall apart.

Meanwhile drizzle oil over steaks and place on grill.  Grill 7-8 minutes and flip.

Continue to grill on other side an additional 7-8 minutes, depending on thickness of your steak.

Remove steak and allow to rest at least 10 minutes.  Slice steak in to thin slices to serve.

Place a few slices of beef on tortilla, top with pepper and an onion sliver, cheese and salsa.

I like to serve this with Shrimp Ceviche for a Latin style Surf & Turf!

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Categories: Beef Dish

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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3 Comments on “Grilled Steak & Poblano Tacos”

  1. chloemarcs
    April 27, 2012 at 1:44 am #

    Wow, I love this recipe! Roasted poblano, as highlight on a different style of preparing steak and taco.We also publish a similar post, please check it out:


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