Steak & Sweet Potato Tacos
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 4 Certified Piedmontese ribeye cap steaks
- Kosher salt and freshly cracked black pepper
- Canola oil or olive oil, as needed
- 2 medium sweet potatoes, peeled and diced small
- 1 sweet onion, diced small
- 1 jalapeño, seeded and diced
- 8 to 12 soft corn tortillas
- ½ cup chopped fresh cilantro
- 1 lime, sliced
To a skillet over high heat, add olive oil. Season steaks with kosher salt and pepper and sear in oil to desired doneness; set aside to rest. To the same pan, add the sweet potatoes, onion, and jalapeño and sauté for about 10 minutes. Remove from the pan and set aside. Toast tortilla shells in the pan just before serving. Once rested, slice the steaks against the grain. To serve, top each tortilla with the sweet potato mixture, steak, and chopped fresh cilantro. Serve with lime wedges on the side.