Directions

1. Combine the cumin, chili powder, garlic powder, paprika, dried oregano, brown sugar, and cayenne pepper in a small bowl. Pat the flank steak dry and rub the seasoning in on each side. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Preheat the oven to broil and line a sheet pan with parchment paper. Halve and deseed each poblano pepper. Turn the inside to face down and press the pepper into itself to make them almost flat. It’s fine if the skin breaks. Lay the peppers face down on the sheet pan and broil for 10 minutes or until the skin is charred. Place the peppers in a sealable bag, seal, and let steam for 15 minutes. Remove the skins and set aside.
3. To make the poblano lime crema, add the roasted poblanos, sour cream, lime juice, and sugar in a blender or food processor and blend until well-combined. Don’t worry if it’s not perfectly smooth.
4. Bring a large skillet to medium-high heat with 2 tablespoons of oil. When hot and oil is shimmering, place the steak in the skillet and cook each side until charred and the internal temperature is at least, about 3-4 minutes per side.
5. Remove the steak from heat and let sit for 5 minutes before cutting. At this point, ensure the internal temperature is at least 120 degrees. Slice the steak against the grain to serve.
6. To assemble the tacos, place the steak on warmed tortillas and top with poblano lime crema, feta, pomegranate arils, pickled red onions, and parsley.