- 2 tablespoons olive oil, divided
- 1 large onion, sliced
- 2 poblano chilies – stemmed, seeded, sliced
- 12 ounces white potatoes, quartered lengthwise, cut crosswise into 1/4-inch thick slices
- 1 (12 ounce) flank steak
- Garlic powder
- Chile powder
- 12 (6 inch) corn tortillas
- Chopped fresh cilantro
- Pico de gallo and/or hot sauce
- Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
- Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
- While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
- Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.