Sheet pan breakfast taco hash: flank steak, sweet potato, one pan

All the flavor of a breakfast taco, none of the tortilla or the eggs. Sweet potato, red onion, and garlic roast together while flank steak broils on the other half of the same pan, and the whole thing finishes with cilantro, avocado, and a squeeze of lime.

Flank steak is a genuinely good AIP protein choice: lean, iron-rich, and quick to cook once the vegetables have had their head start in the oven. This one is not locked into being a morning meal either. It reheats well and works just as easily as a weeknight dinner.

The original recipe includes grape tomatoes, cumin, and black pepper. All three are left out here rather than swapped, since none is essential to the dish and all three sit outside strict AIP elimination.

Ingredients

• 1 pound flank steak, sliced against the grain
• 2 medium sweet potatoes, diced (about 5 cups)
• 1 red onion, sliced
• 2 garlic cloves, minced
• 3 tablespoons avocado oil, divided
• Sea salt, to taste
• 2 teaspoons oregano powder

Toppings: fresh cilantro, green onion, sliced avocado, lime wedges

Method

• Preheat the oven to 400 F.
• Toss the sweet potato, red onion, and garlic with 2 tablespoons of the avocado oil, salt, and oregano on a large baking sheet. Roast 30 minutes, until fork-tender.
• Push the vegetables to one side of the pan. Set the broiler to high.
• Season the sliced steak with salt, place it on the empty side of the pan, and drizzle with the remaining tablespoon of oil.
• Broil 6 to 7 minutes, to your preferred doneness.
• Top with cilantro and green onion, and serve with lime wedges and sliced avocado.

*Adapted from unboundwellness.com by Michelle Hoover*