No. 100: Steak Fajitas with Sweet Potato and Poblano

With Mr. McCormick working late on Monday for a golf tournament, I had big plans for cooking. Plans for kale, salmon and quinoa. Plans for making something for me and only me.

Then I walked in the door. I was tired. I didn't feel like cooking, and I didn't really have to cook.

So I didn't.

I had what I like to call a picnic dinner: crackers, meat, cheese, grapes, hummus. I loved every bite. Sometimes simple is best.

Century Club

The Resolved Cook is 100 recipes old. I can hardly believe it. Welcome to the Century Club.

Here are some other things that are turning 100 soon:

  • Chicken of the Sea
  • Dodge
  • Merrill Lynch
  • Mother's Day
  • Wrigley Field
  • Yellow Cab

Kind of an awesome list. Who knew Mother's Day was 100-years-old?


Ok, back on track.

After a night off, I was ready to dive back into the cooking frey. We had lots of steak leftover from our backyard cookout over the weekend, so whatever I made would have to feature red meat. Enter this crowd pleaser from Real Simple.


Serves 4
2 tablespoons olive oil
1 large sweet potato, peeled and cut into 1/4 inch pieces
3/4 medium onion, thinly sliced
1 small red pepper, seeded and thinly sliced
1 small poblano pepper, seeded and thinly sliced
Kosher salt and black pepper
Grilled skirt steak, cut into thin strips
1/2 cup sour cream or yogurt
1 to 2 teaspoons chopped canned chipotle chilies in adobo
Salsa and cilantro, for topping
8 small flour tortillas, warmed

To make

Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, red pepper, poblano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.


In a small bowl, combine the sour cream and chipotles.

When vegetables are almost finished, add steak strips to pan until combined and heated through.


Fill the tortillas with the steak, vegetables, chipotle sour cream, salsa and cilantro. Serve hot.

The results

Man these hit the spot. There is just great balance. Sweetness from the potato and red pepper, heat from the poblano (or anaheim peppers in our case) and adobo, and tortillas as the delivery mechanism. Pretty great.


Our tortillas were small enough that these turned into tacos more than fajitas, but the flavors came together perfectly. Don't skip a single element. And as much as I love cheese, there is no need for it in this recipe.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina