Cheesy Steak Tacos

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl. Drizzle with olive oil; season with salt and pepper. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly coat. Transfer to a sheet pan and arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the mayonnaise, lime zest, and the juice of 1 lime wedge. Season with salt and pepper.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper in an even layer. Cook, stirring occasionally, 4 to 5 minutes, or until browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the pepper is softened. Turn off the heat; stir in the juice of 1 lime wedge.

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

Meanwhile, find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the tacos using the cheesy tortillas, sliced steaks, and cooked pepper. Serve the tacos with the roasted sweet potatoes and lime mayo on the side. Garnish the tacos with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!