Ancho Chile Flank Steak and Sweet Potato Tacos

I am loving these sheet pan dinners.  I can usually get the whole kitchen cleaned up check Neko Atsume at least three times and read all(!) the blogs while everything is cooking.  I am also loving them because they are delicious! The meat is definitely enough for six people but we ran out of potatoes and tomatillos before the meat. I need a bigger sheet pan and a bigger oven.

Ancho Chile Flank Steak and Sweet Potato Tacos

Serves 6

Adapted from Southern Living

Marinate:

• 2 pounds flank steak
• 1/4 cup lime juice
• 1/4 cup fresh cilantro
• 1/2 teaspoon garlic powder
• 1 tablespoon cumin
• 1 tablespoon ancho chile powder
• 2 teaspoon kosher salt
• 1/4 cup olive oil

Stir:

• 1 pound fresh tomatillos, husks removed, washed and quartered
• 1 1/2 pound sweet potatoes, cut into 3/4 inch pieces
• 1 large red onion, cut into 1/2 inch pieces
• 1 teaspoon cumin
• 1 teaspoon ancho chile powder
• 2 teaspoons salt
• 2 tablespoons olive oil

Serve with:

• sour cream
• cilantro
• flour tortillas

Place flank steak in gallon size zip lock bag.  Mix all other 'marinate' ingredients in a bowl and pour into the bag. Shake and chill for 1 to 12 hours.

Put oven rack 6 inches for the top of the oven. Preheat the oven to 450 degrees F.

Stir together all ingredients in 'stir' column. 

Line sheet pan with foil and spread the potato mixture on the pan in an even layer. Bake at 450 degrees F for 20 minutes. Remove from oven and move the potato mixture to the outer edges of the pan. 

Place the flank steak in the center of the pan.  Increase the oven temperature to broil. Broil for 6 minutes, turn the steak over, then broil for 6 more minutes.  Stir the vegetables if they start to char.

Remove from oven and place on platter to rest for 5 minutes.  Stir in any pan drippings into the sour cream. Serve with sour cream and cilantro in a flour tortilla.

And never underestimate the power of leftovers!