Ancho Chile Flank Steak And Sweet Potato Tacos

Name: Ancho Chile Flank Steak And Sweet Potato Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-lb.) flank steak; 1/4 cup fresh lime juice; 1/4 cup chopped fresh cilantro; 1/2 teaspoon garlic powder; 1 tablespoon plus 1 tsp. ground cumin, divided; 1 tablespoon plus 1 tsp. ancho chile powder, divided; 4 teaspoons kosher salt, divided; 1/4 cup plus 2 Tbsp. olive oil; 1/2 pound fresh tomatillos, husks removed; 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces; 1 large red onion, cut into 1/2-inch pieces; Flour tortillas, sour cream, fresh cilantro

Servings: persons

1 (2-lb.) flank steak
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon garlic powder
1 tablespoon plus 1 tsp. ground cumin, divided
1 tablespoon plus 1 tsp. ancho chile powder, divided
4 teaspoons kosher salt, divided
1/4 cup plus 2 Tbsp. olive oil
1/2 pound fresh tomatillos, husks removed
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 large red onion, cut into 1/2-inch pieces
Flour tortillas, sour cream, fresh cilantro

1
Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours.
2
Place oven rack about 6 inches from top of oven. Preheat oven to 450u00b0. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan.
3
Bake at 450u00b0 for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil.
4
Broil 6 minutes. Turn steak over, and broil 6 minutes more. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2-lb.) flank steak, 1/4 cup fresh lime juice, 1/4 cup chopped fresh cilantro, 1/2 teaspoon garlic powder, and more.

Yes, Ancho Chile Flank Steak And Sweet Potato Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!