Saturday, November 6, 2010

Steak Fajitas with Sweet Potato and Poblano

This recipe is delicious. I suggest you double the yummy sauce- you won't regret it. My family had real fajitas in tortillas, however I put the meat and veggies over crispy romaine lettuce as the recipe suggested can be done with leftovers.

Steak Fajitas with Sweet Potato and Poblano (Real Simple Magazine, November 2010)

2 tablespoons olive oil
1 large sweet potato, peeled and cut into ¼” pieces
1 medium onion, thinly sliced
Kosher salt and black pepper
1 ¼ pounds skirt steak, cut into 4 pieces
½ cup sour cream
1 to 2 teaspoons chopped chipotle chilies in adobo sauce (you can find it at Karns)
8 small tortillas, warmed (or serve the steak and potatoes over crispy romaine lettuce)

Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing occasionally, until tender, 10 to 12 minutes. Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place on a baking sheet and broil for 3 to 4 minutes per side. Let rest at least 5 minutes before slicing. (I simply sauted the meat in the same skillet after removing the potatoes) In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables and chipotle sour cream.

4 comments:

  1. ooo - this looks amazing! can't wait to try!

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  2. This really does look amazing with the sweet potatoes in the fajitas. I love it! Also, thanks for telling us where to find the chipotle chilies. Those kind of things are hard to find around here.

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  3. This comment has been removed by the author.

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  4. And don't you love when you ask where things are, like capers or prosciutto or sun dried tomatoes and they look at you like you're from Mars?

    I am so trying this one.

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