Appetizer Spotlight FBC2017: Sautéed Mushroom & Flank Steak Tacos by Earth, Food, and Fire

We’re so thrilled to see so many delicious appetizers coming our way. The competition is heating up with another tasty dish today…

Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members are invited to join the contest, but get your entries before the August 7th deadline. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!

Today we have Markus from Earth, Food, and Fire! throwing his hat into the ring with some savoury mushroom tacos.Hello! My name is Markus Mueller, I’m the brains behind Earth, Food, and Fire!

A little about me: Earth, Food, and Fire is a unique culinary and gardening blog centered around the motto “Grow, Prepare, and Cook Real Food from Scratch”.

Based in Prince Edward Island, Canada, Red Seal Chef Markus Mueller aims to inspire others to get back into the garden and kitchen, to re-introduce a healthier way of living, and eating real good food!

Sautéed Mushroom & Flank Steak Tacos
Steak and mushrooms are the definition of comfort food! So why not wrap them up in a taco and do taco’s better then anyone else!? These steak tacos are the perfect appetizer or gourmet snack for mushroom lovers!


Steak Taco Marinade:
1 cup olive oil
1/4 cup julienne red onion
1 sliced garlic clove
1/2 tsp crushed peppercorns
1/2 lime, juiced
1 tsp salt

Tacos & Toppings:
1 Marinated & Grilled Flank Steak
1/4 cup julienne red onion
cilantro sour-cream ( mix 1 tbsp chopped cilantro with 1 cup sour cream)
pan seared crimini mushrooms
shredded lettuce
goat cheese
12 soft shell tortillas


1. Sauté the mushrooms in oil or clarified butter. Let them get nice and brown for maximum flavor! Season with a little salt and pepper and set aside with your other garnishes.
2. If possible marinate the flank steak overnight!
3. Grill the flank steak on a BBQ or over a charcoal fire, I recommend cooking it medium rare (about 6 to 7 minutes), but you can cook it to whatever done-ness you like. Let the steak rest for 5 minutes to avoid all the juices leaking out when you slice it.
4. Slice the steak, and mix in the cooked mushrooms. Toss some chopped cilantro in and season with fresh ground pepper.
5. Top the taco shells, with the cilantro sour-cream, shredded lettuce, mushroom & steak mixture, julienne red onion, and goat cheese!
6. Serve and enjoy


FBC Members are encouraged to join the competition with their own recipe! Click through for full contest details.

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