Week 72: Steak Fajitas with Sweet Potato and Poblano

This week's recipe came from Real Simple. Such a beautiful magazine, and a just-as-beautiful website.

These fajitas confirmed what I already knew:

-I adore sweet potatoes.
-I should really try to cook with poblano peppers more often.
-I stink at cooking/eating/understanding meat.
-I love mexican food. Especially slathered in sour cream.

The flavors were really good. The only thing I might have added is feta cheese, but I am a little obsessed with the feta/sweet potato flavor combination at this point in my life. The steak was a little chewy for my liking, but I'm sure it added some much-needed iron to my diet. I wouldn't mind making these vegetarian next time.

Year of Yum Rating: 3 1/2 STARS

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.