Sirloin Fajita Stuffed Sweet Potatoes
4 8 oz Raikes Beef Top Sirloin Steaks. thinly sliced
1/2 cup olive oil
1 tsp chili powder
1 tsp cumin
1 tsp brown sugar
1 tsp smoke parika
1/2 tsp chipotle chili powder (omit if you don’t like spicy)
1/2 tsp onion powder
1/2 tsp garlic powder
1 lime juiced (about 2 tbsp)
4 sweet potatoes
2 bell peppers, sliced
1/2 onion, sliced
1 ripe avocado
1/2 lime juiced (1 tbsp)
salt and pepper to taste
shredded cheddar cheese or a Mexican blend
Preheat oven to 400 degrees. Pierce sweet potatoes with a knife or fork. Place on foil lined baking sheet on middle rack in oven. Bake for 30 - 45 minutes or until they are soft when given a squeeze. This step can be done up to a day ahead to save on preparation time. Then simply reheat in oven or microwave.
In a bowl combine the olive oil through juiced lime. Add the slice sirloin steak and toss until fully coated. Let the flavors marinate at room temperature for 15-20 minutes.
While the meat marinates slice the bell peppers and onion. Mash the avocado, lime juice, pepper and salt. I like to add in a little bit of diced tomato or Rotella diced tomatoes. Set aside.
Heat a quick drizzle of olive oil in a large cast iron pan or skillet. Add the steak mixture tossing until desired doneness. Add in onions and bell pepper, cook until slightly soft.
Slice sweet potatoes in half. Divide the steak and peppers between the potatoes. Top with mashed avocado and cheese. Serve with a southwest salad kit for an easy side. Enjoy!