Steak Tacos- Ingredients mean everything

I have a theory.  If you use fresh ingredients, almost anything tastes better.  Now don’t get me wrong, I don’t ride my bicycle to the farmers market and eat only products I find there.  But, I do get every possible produce item that I can at my Regional Farmers Market.  The recipe I used tonight called for refrigerated salsa.  Excuse me while I throw up. 
Refrigerated salsa is drunk food when you don’t want too many calories.  Or party food. Or some other food that the maker decided they would rather spend 10 seconds pouring it into a dish, then spend 10 seconds actually chopping a tomato.  If I get one point across in this entire post, I hope it would be that “REFRIGERATED SALSA IS NEVER OKAY”.

If you can find refrigerated salsa that looks like this, then by all means use it!

The recipe called for flank steak, but since the only thing I had on hand was ground sirloin, who cares? The last flank steak I had was grass fed, and I was not a happy camper.  Trying to make steak healthier is like trying to make a fried butter ball healthy.  Steak should be eaten in moderation, but when eaten, a fatty, marbley (word?) piece of rib eye should be used.  One that has been fed small portions of the fried butter balls. 

With that comes the poblanos.  I loved the color selection the market had.  Not that color has anything to do with flavor.

Remove the seeds….NO WAY!

Saute meat with some serious seasoning and garlic.  Add onions, mushrooms, and poblano.  And then go with the fresh ingredients.

The Chef had 2 when he got home.  I have noticed that he loves anything that I make that is simple and lets the ingredients shine.  *mental note*