Slightly Asian Steak Tacos with Portobello Mushrooms & Red Pepper

Slightly asian? Yes I know. I found it so hard to name this recipe! I wasn’t exactly sure how to describe the flavor profile and that was the best I could do.

“Slightly asian” refers to a few things, one being the marinade I made up for the steak. It includes green onion, shallot, ginger, garlic, coconut oil, rice vinegar and honey. The only other things that really make this slightly asian is the spicy mayo and the use of sesame seeds as a garnish. Weird name but if you make these tacos, I think you’ll understand.

The portobello mushrooms and red pepper are simply seasoned with salt, pepper, and Trader Joe’s Umami seasoning which is optional.

Add some avocado and top with more green onion, spicy mayo and sesame seeds.

Servings 4

Ingredients

Steak Marinade

• 3 green onion stalks, thinly sliced

• 1 shallot, finely chopped

• 1 t fresh minced ginger

• 2 cloves minced garlic

• 1/4 c coco oil (in liquid form)

• 2 T rice vinegar

• 1 t hot honey (or regular honey)

• 1 flank or skirt steak

Mushrooms & Peppers

• 2 large portobello mushroom caps, sliced

• 1 large red pepper, sliced

• 1 T olive oil

• salt & pepper to taste

• 1 t Trader Joe’s umami seasoning (optional)

Spicy Mayo

• 1 T + 1 t mayo

• 2 t sriracha

Other

• 12 corn tortillas

• 1 avocado, sliced

• green onion for garnish

• sesame seeds for garnish

Directions

1. Mix all the steak marinade ingredients and coat your steak. Marinade for at least 2 hours (I marinated mine for 24 hours). You’ll notice the coconut oil will come back to a soft, solid which is perfectly okay. Remove from the fridge and let it come down to room temperature.

2. Meanwhile cook your mushrooms and peppers tossed in the oil and seasonings, either on medium to medium high heat on the stove top or grill them on medium heat. These will take about 8 minutes. Keep the veggies tender.

3. Then grill your steak on medium to medium-high heat for about 5 minutes on each side depending on the cut of your steak. Cook to your liking. Remove from the grill and thinly slice.

4. Heat your tortillas on the grill or stovetop on medium heat for 30 seconds to a minute each side. Meanwhile mix up your two ingredients to make the spicy mayo.

5. Enjoy your tortilla topped with the steak, veggies, avocado, spicy mayo, green onion and sesame seeds.

Notes

Gluten-free: This recipe is gluten-free as is.

Dairy-free: This recipe is dairy-free as long as your mayo is dairy-free.

Coconut Oil: This is one of those recipes where I really do recommend sticking to the coconut oil because I like how that coconut flavor adds to the marinade but you can substitute if need.

Hot Honey: Substitute for regular honey or white sugar.

Umami Seasoning: Available at Trader Joe’s. You can leave out if you don’t have any.