The starchy and sugary sweet potato makes for a surprisingly great base for these steak fajitas. We mix some lime zest and butter with the flesh of the potatoes to create a tangy mashed potato that pairs perfectly with the fajita-spiced steak and veggies.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 sweet potatoes (about 10 ounces each)
- 3 tablespoons unsalted butter, at room temperature
- Grated zest of 1/2 lime, plus wedges for serving
- 2 tablespoons chopped fresh cilantro, plus more for topping
- Kosher salt
- 1 pound skirt steak, cut into 1-inch cubes
- 4 teaspoons fajita seasoning
- Freshly ground pepper
- 2 teaspoons vegetable oil
- 1 red onion, chopped
- 2 bell peppers (1 red and 1 green), chopped
- 1 jalapeño pepper, chopped
- Guacamole, sour cream, hot sauce and cotija cheese, for topping
- Tortilla chips, for serving
Instructions
- Preheat the oven to 425˚ F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes.
- Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
- Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalapeño to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes.
- Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges.
Nutrition Facts
| Calories | 520 |
| Total Fat | 25 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 105 milligrams |
| Sodium | 546 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 9 grams |
| Sugar | 14 grams |
| Protein | 29 grams |
Reviews
This was very good and super easy on a busy day. I served it with broiled pineapple with honey and lime. I used 4 microwave sweet potatoes (8 ounces each) and followed the cooking directions on the jacket. I also prepped the steak a bit differently. I cut the skirt steak into 4 pieces after trimming it, then once it was cooked (4 minutes per side), I let it rest and sliced it thinly. There was plenty of topping for the sweet potatoes, and it was a delicious combination of flavors.
Made this the other night and substituted chicken for the steak and it was AMAZING!! Adding it to my roommate and I’s “Hall of Fame Meal” list.