Skirt Steak + Crispy Sweet Potato Tacos

Sweet potatoes on your tacos?  I know it sounds crazy, but when I came across this recipe on Pinterest I knew I had to give it a shot.  When September and October roll around,  I'm ready to add all the fall vegetables and flavors to my dinners, like sweet potatoes, squash, and kale.  A well-cooked skirt steak is also a favorite of mine, and when it doubles as a taco topping- that's a win-win! 

     I adjusted the original recipe to make it a little simpler overall.  I went to Whole Foods for all the ingredients, which also gave me options for lots of short-cuts.  They have amazing pre-made guacamole, pico de gallo, and pre-chopped sweet potato zig zags, all of which made this recipe even easier!  I chopped the sweet potato zig-zags into even smaller bite-size pieces so they would cook up extra crispy in the oven.  I love the texture and extra flavor they add to these tacos!  The bit of sweetness paired with the zesty and slightly spicy skirt steak is just perfect!  You can find the full list of ingredients and instructions for whipping these up below.

xoxo

Emily

• 1 (2-lb.) flank steak
• 1/3 cup fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon chile powder
• 4 teaspoons kosher salt
• 1/3 cup olive oil
• 1 pound sweet potatoes, peeled and cut into bite size pieces (I just bought pre-cut sweet potato zig-zags from Whole Foods and chopped them up) 
• Flour tortillas
• additional toppings: sour cream, fresh cilantro, salsa or pico-de-gallo, shredded cheese, guacamole

1. Whisk together marinade: lime juice, cilantro, garlic powder, cumin, chile powder, salt, and olive oil. 

2.  Place steak in a baking dish or pan.  Pour marinade over steak and refrigerate for 2 hours or more.

3. Preheat oven to 450 degrees.  

4.  Remove steak from marinade then toss the chopped sweet potatoes in the remaining marinade and spread onto a baking sheet (covered in foil) in a single layer.  

6.  Bake sweet potatoes first at 450 degrees for about 20 minutes.

7.  Remove baking sheet from oven, spread sweet potatoes to the outer sides of the baking sheet, and add the steak to the center of the baking sheet.  Increase oven temperature to a broil.

8. Broil the steak for 6 minutes on each side.  Stir/flip the potatoes if they start to char.  Remove from the oven and let steak stand for 5 minutes.

9. Carefully slice steak against the grain.  Serve on top of flour tortillas with a scoop of crispy sweet potatoes and your desired toppings.