Ancho Chile Flank Steak And Sweet Potato Tacos

• 1 (2-lb.) flank steak
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon garlic powder
• 1 tablespoon plus 1 tsp. ground cumin, divided
• 1 tablespoon plus 1 tsp. ancho chile powder, divided
• 4 teaspoons kosher salt, divided
• 1/4 cup plus 2 Tbsp. olive oil
• 1/2 pound fresh tomatillos, husks removed
• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
• 1 large red onion, cut into 1/2-inch pieces
• Flour tortillas, sour cream, fresh cilantro

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.
2. Place oven rack about 6 inches from top of oven. Preheat oven to 450u0b0. 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.
3. Bake at 450u0b0 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.
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.

flank steak, lime juice, fresh cilantro, garlic, ground cumin, ancho chile powder, kosher salt, olive oil, fresh tomatillos, sweet potatoes, red onion, flour tortillas

Taken from www.myrecipes.com/recipe/ancho-chile-flank-steak-sweet-potato-tacos (may not work)