Wild Mushroom, Flank Steak, and Poblano Tacos

Ingredients

• 2 cups thinly sliced white onion
• 1 teaspoon dried oregano
• 2 teaspoons bottled minced garlic
• 1 tablespoon olive oil, divided
• 1 (8-ounce) flank steak, trimmed
• ½ teaspoon salt, divided
• ¼ teaspoon black pepper, divided
• + 6 more ingredients
• • ½ teaspoon ground coriander
  • 2 (4-ounce) packages presliced exotic mushroom blend
  • 1 poblano pepper, seeded and thinly sliced
  • 8 (6-inch) corn tortillas
  • ½ cup (2 ounces) shredded reduced-fat Mexican blend cheese
  • ½ cup refrigerated fresh salsa

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle steak with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Add remaining 2 teaspoons oil to pan. Add onion and next ...

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