Finger Foods for Dinner!

I was just browsing through Dave's Dinners by Dave Lieberman and came across the hors d-oeuvre "Mini Flank Steak Tortillas With Chipotle-Lime Sour Cream". I had been looking for a way to use up the 10,000 limes my parents left us with, so we had Dave's friend Justin over and paired the steak tortillas with my mom's Sweet Potato fries recipe and Mojitos!!

Game Plan:
1. Preheat the oven to 375
2. Start the meat marinating
3. Get the fries in the oven
4. Prepare and cook steak tortillas.

Mini Flank Steak Tortillas With Chipotle-Lime Sour Cream

Ingredients:
2 tbsp extra-virgin olive oil
3 garlic cloves, pressed
Juice of 1/2 lime
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tbsp adobo sauce (from canned chipotles below)
1/2 tsp salt
15 grinds fresh black pepper
1 1/2 lbs flank steak

1 cup sour cream
3/4 tsp salt
1 canned chipotle minced
Zest of 1/2 lime

1 large red pepper, stemmed, seeded, and thinly sliced
6 flour tortillas
1/2 bunch cilantro sprigs, tough stems removed (you can also use flat leaf parsley if you don't like cilantro, which I did)

Prepare:
Combine the olive oil, garlic, lime juice, Worcestershire, chili powder, adobo, salt, and pepper in a shallow baking dish and mix well. Add the steak and flip it several times to coat it well with the marinade. Cover and let marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

Make the sour cream by stirrin together all the ingredients in a small bowl.

Cook:
Heat a large skillet over high heat. Cook the flank steak about 4 to 5 minutes per side for medium rare. Transfer to a cutting board and allow to rest for 10 minutes. Return the pan to the heat. Add the sliced red pepper to the hot pan and cook, stirring often, until softened, about 4 to 5 minutes. Remove from the heat and set aside. (I don't know if I had too much Mojito or if I just lost track, but I didn't cook the red pepper; I just used them raw and fresh and it was delicious!)

Use a paper towel to rub the inside of the pan clean.

Toast the tortillas in the pan about 45 seconds to a minute on each side. Keep moist and pliable by sealing in a plastic bag. ( I just placed them on a plate between moist paper towels)

To assemble the tortillas, slice the meat across the grain into thin slices. Cut the tortillas in half. Put 3 to 4 slices of meat and some red pepper slices into the center. Top with a dollop of sour cream and a couple of cilantro sprigs. Fold up and serve warm.

Mom's Sweet Potato Fries

Ingredients:
Three sweet potatoes ( the orange ones on the inside)
olive oil
salt and pepper
2 tsp chili powder
2 tsp paprika
1/2 tsp cayenne
1 tsp cumin

Cook:
Preheat the oven to 375 degrees.

Slice potatoes like steak fries (peeled or not your choice).
In large bowl mix fries with oil and seasoning and put on a cookie sheet.
Roast until crispy, about 30 minutes. Watch that they don't burn. You might flip them half way through.