Steak Fajitas With Sweet Potato and Poblano

Steak Fajitas With Sweet Potato and Poblano
Sang An
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preparation
25
minutes
cooking
25
minutes
Serves 4

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

Directions

  1. Heat the oil in a large skillet over medium heat.
  2. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.
  3. Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and place on a broilerproof rimmed baking sheet.
  4. Broil the steak for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  5. In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.
Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 693
  • Fat 35 g
  • Sat Fat 13 g
  • Cholesterol 105 mg
  • Sodium 1,081 mg
  • Protein 37 g
  • Carbohydrate 53 g
  • Sugar 8 g
  • Fiber 6 g
  • Iron 6 mg
  • Calcium 134 mg
What does this mean? See Nutrition 101.

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