Steak Fajitas With Sweet Potato and Poblano

By DenaK

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
• 1 medium onion, thinly sliced
• 1 small poblano pepper, seeded and thinly sliced
• kosher salt and black pepper
• 1 1/4 pounds skirt steak, cut into 4 pieces
• 1/2 cup sour cream
• 1 to 2 teaspoons chopped canned chipotle chilies in adobo
• 8 small flour tortillas, warmed

Preparation

Step 1

Directions

Heat the oil in a large skillet over medium heat.

Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender,
10 to 12 minutes.

Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and place on a broilerproof rimmed
baking sheet.

Broil the steak for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.