Baked Sweet Potatoes With Steak Fajita Filling Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.

Steps:

• Preheat the oven to 425˚ F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes.
• Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
• Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalapeño to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes.
• Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges.