Make steak tacos today
Tribune Food Columnist
If it’s wrong to admit that I love anything wrapped in a flour tortilla with a little sour cream, then I don’t want to be right. I can be healthy about it, however, which is where sweet potatoes come in. Also, steak.
Together they make for a delicious and protein packed meal, whether it be lunch, dinner or even breakfast.
Vegetarians need not feel left out of the tasty fun. Simply replace the steak with seasoned portebello mushrooms, or omit entirely.
SWEET POTATO & STEAK TACOS WITH CHIPOTLE MAYO
Makes two servings.
1 pound beef, flank, skirt or NY strip
2 tablespoons taco seasoning, separated (recipe below)
1 tablespoon olive oil
1 sweet potato, peeled and diced
1 small onion, diced
Salt and pepper
4 6-inch flour tortillas
4 ounces goat cheese, crumbled
Directions: Season the beef with ½ tablespoon of taco seasoning, let sit at room temperature. Preheat grill over to medium high heat for 10 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté diced sweet potato and onion until softened, about 20 minutes. While the sweet potatoes are cooking, place the steak on the grill and cook to desired doneness, about 4 minutes per side for medium rare. Transfer the steak to cutting board, loosely cover with foil and let rest for 10 minutes before slicing. Slice the steak across the grain into thin diagonal slices.
To serve, warm the tortillas on the grill or in the microwave. Spoon a little of the sweet potato mixture on to each tortilla. Top the mixture with some a few pieces of beef and sprinkle crumbled goat cheese. Drizzle with chipotle mayo and squeeze of lime juice. Enjoy!
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Directions: Combine all ingredients and mix well.
1/3 cup mayonnaise
1/4 cup sour cream
1 small chipotle chile (from can of chipotles in adobo)
1 tablespoon lime juice
Directions: Mix until smooth. Store in airtight container in the refrigerator until ready to use. Remaining chipotles can also be reserved in an airtight container in the refrigerator.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.
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