Photo: Alison Miksch
Hands-on Time
30 Mins
Total Time
1 Hour 55 Mins
Makes 6 to 8 servings

For an extra burst of flavor, stir a few tablespoons of pan drippings into your sour cream.

How to Make It

Step 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.

Step 2

Place oven rack about 6 inches from top of oven. Preheat oven to 450°. 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.

Step 3

Bake at 450° 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.

Step 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.

Ratings & Reviews


January 14, 2017
5 star restaurant quality!  The flavors are layered and complex.  I added several large jalipinos (cut into 4 strips) which kicked it up another notch. The dish does not need the tortillas if you would like to skip that. I also roasted grape tomatoes (with a brushing of olive oil, salt and pepper) on the side and added it the the dish at the end.  Yum!  I did need to remove the veggies early since they were roasting quicker.  Can't wait to have this again and serve it to company.


June 02, 2016
This is one of those meals that after I was done eating I wanted to eat it all over again!