Steak Fajitas With Sweet Potato and Poblano

Steak Fajitas With Sweet Potato and Poblano
Sang An
The sautéed sweet potato helps balance out the mildly spicy peppers in this colorful dish.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
25
minutes

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.