yummy! these were good and different. exciting! I have never used skirt steak before. Some parts were a bit chewy/tougher than I would have liked, but it was still really good. the sour cream was awesome. I have a sweet spot for those chipotles though already!
steak fajitas with sweet potato and poblano from real simple, November 2010 issue
Serves 4| Hands-On Time: 25m | Total Time: 25m
2 tablespoons olive oil
1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces (CSA)
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 (WE PUT EXTRA!)
8 small flour tortillas, warmed
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.