Adapted from Food and Wine
2 large sweet potatoes
Salt and freshly ground pepper
1/4 c + 2 T olive oil
1 tsp ground cumin
1 tsp ground coriander
1 garlic clove, minced
1 1/2 lb skirt steak
1 red onion, halved and sliced very thinly
1 jalapeño, seeded (unless you love it spicy!) and minced
1 T cider vinegar
1 large tomato, chopped
1/4 c cilantro, chopped
1. Preheat oven to 400 degrees F.
2. Peel and slice sweet potatoes into thin fries (like Boardwalk fries). Toss with 2 T olive oil, salt and pepper, and roast for about 15-20 minutes, or until soft. Time varies based on size of your fries. Set aside.
3. Meanwhile, combine 1/4 c olive oil, cumin, coriander, garlic, and a generous pinch of salt and pepper in a large bowl. Cut the skirt steak into 4" pieces, then slice across the grain 1/2" thick and add to the bowl along with the onion. Let marinate 10 minutes.
4. Heat a large skillet until very hot (don't use a nonstick for this!). Add the steak and onion along with the jalapeno and stir-fry over high heat until the meat and onion are cooked through and lightly charred, about 3-4 minutes. Note: I had to brown everything in two batches to avoid steaming the meat. Add the vinegar to the skillet to help deglaze the gorgeous fond on the bottom, then add the tomato and cook about 1 minute more. Add the sweet potato fries and cilantro and toss to combine. Serve right away.