We’re keeping the National Beef Month celebration going with these Grassfed Flatiron Steak Tacos with Charred Poblano Crema – and this recipe is checking all the boxes. Flatiron steak comes from the shoulder (aka the chuck-subprimal) of the cow – it’s known for being incredibly tender, super flavorful, and just the right size for slicing thin across the grain. Basically, it's an underrated gem of the steak world. We season it up nicely, sear it to perfection, then load it into warm tortillas with charred poblano crema and sweet 'n sour pickled red onions. It’s fast enough for a weeknight feast, fun enough for a dinner party, and 100% taco Tuesday approved!

Serves 4

INGREDIENTS

For the Steak –

• 1.5 to 2 Lbs. 1915 Farm Grassfed Flatiron Steak (any steak cut works too, flank steak or even New York Strip would be fantastic)
• Splash of olive oil or avocado oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper

For the Quick-Pickled Red Onions – 

• Half a red onion, sliced into half moons
• 1/4 cup apple cider vinegar 
• 1/2 cup water
• 1 tsp sugar

• 1 ½ tsp Diamond Crystal kosher salt (or ¾ tsp. Morton kosher salt

For the Poblano Crema – 

• 1 large poblano pepper (not spicy)
• 1/2 cup sour cream (or greek yogurt)
• 1 Tbsp mayo, optional, for richness
• 1-2 cloves garlic 
• Juice of 1/2 a lime
• A couple pinches of kosher salt

To Serve – 

• Small corn tortillas, slightly charred/warmed over open flame, or warmed in microwave
• Fresh cilantro leaves, roughly chopped
• Avocado slices
• Lime wedges
• Pickled red onions (recipe above)
  
  

INSTRUCTIONS

Marinate the Steaks – combine the spices in a small bowl and whisk to combine. Remove steak from packaging and pat to dry. Drizzle a touch of olive oil on each steak and coat both sides. Sprinkle half the seasoning on the first side of both steaks. Then the rest of the seasoning on the other side. Set aside for at least 30 minutes, or refrigerate for a couple of hours.

Quick-Pickle the Red Onions – combine the vinegar, water, sugar, and salt in a medium jar with lid. Shake to dissolve the sugar and salt a bit. Then add the sliced onions and shake again. Set aside for at least 30 minutes at room temperature. Store in fridge longterm. 

For the Charred Poblano Crema – Char the poblano directly over a gas flame or under a broiler until blackened on all sides. Place in a bowl or food storage container and cover tightly with a lid for 5 minutes. Then peel, deseed, and roughly chop.

Blend charred poblano with sour cream, garlic, lime juice, mayo (if using), and a pinch of salt until smooth. Taste and adjust seasoning as needed. Chill until ready to use.

Cook the Steaks – Heat a cast iron skillet or grill over medium-high heat. Cook steak for about 4–5 minutes per side for medium-rare (or to your desired doneness). Rest steaks for 10 minutes, then slice thinly against the grain, and again into bite-sized pieces. Keep warm if needed unless all other ingredients are ready to serve.

To Serve – warm tortillas over open flame until slightly charred, place steak on top of each tortilla (double layering tortillas if you'd like), followed by a drizzle of poblano crema, pickled onions, avocado, and cilantro. Serve with lime wedges on the side and more poblano crema. Enjoy!

P.S. If you love our delicious grassfed steaks – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states) with a premium steak add-on! Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

You can also visit us as The 1915 Meatery in Yorktown, TX to buy craft steaks like this and so much more fresh from the case at our craft butcher shop – see @the_1915_meatery for more info!