Creamy chipotle steak and potatoes
50 min · 51 g protein · 504 cals / serving
Seared, spice-rubbed sirloin bites and crisp roasted potatoes, with sweet roasted peppers and onion, under a smoky chipotle sauce made with Greek yogurt and lime. Steak night with a bit of heat, on the table in about forty-five minutes.
Ingredients
Potatoes
- 1 1/2 lb potato, Yukon gold or red, scrubbed, 2 cm (3/4-inch) cubes
- 1 large red bell pepper, 2 cm (3/4-inch) pieces
- 1 small red onion, cut into wedges
- 2 1/2 tsp olive oil, divided
- 2 tsp paprika, smoked if you have it
- 1 1/2 tsp garlic powder, divided
- 1 tsp salt, divided
Steak
- 1 1/2 lb top sirloin steak, trimmed, 2.5 cm (1-inch) cubes
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp black pepper
Chipotle sauce
- 1 1/4 cups nonfat Greek yogurt
- 2 peppers plus 1 tbsp sauce chipotle peppers in adobo sauce
- 1 tbsp lime juice
- 1 clove garlic
- 1–2 tbsp water
To serve
- a handful fresh cilantro, chopped
- 2 green onions, sliced
Steps
- Heat the oven to 425°F. Toss the potatoes with 1 1/2 tsp of the oil, the paprika, 1 tsp of the garlic powder and half the salt, spread them on a lined baking sheet and roast 15 minutes. Add the pepper and onion, toss everything together on the sheet, and roast 15–20 minutes more, until the potatoes are browned at the edges and tender inside and the vegetables are soft and charred in places.
- Pat the steak dry and toss it with the chili powder, cumin, pepper and the rest of the garlic powder and salt.
- Blend or whisk the yogurt, chipotles and adobo sauce, lime juice and garlic until smooth, then loosen with the water until it drizzles. Taste; add more adobo for more smoke and heat.
- When the potatoes are nearly done, heat the remaining 1 tsp of oil in a large cast-iron or heavy skillet over high heat until it shimmers. Sear the steak in a single layer, in two batches if needed, for 3–4 minutes in all, turning once or twice, until well browned on at least two sides and it reaches 145°F inside for medium. Rest it 3 minutes.
- Pile the potatoes, vegetables and steak onto plates, drizzle with the chipotle sauce and scatter over the cilantro and green onion.
Good to know
Air fryer potatoes?
Yes, and they come out crisper: 400°F for 18–22 minutes, shaking the basket twice, with the pepper and onion added for the last 8 minutes. Work in two batches so nothing is piled up.
Which steak works best?
Top sirloin is lean, tender and affordable for bites. Flank or flat iron are good too; flank scores about 59 instead of 63. Cut across the grain into cubes and do not crowd the pan, or the steak steams gray instead of browning.
Per
- Calories
- 118
- Protein
- (41%)
- 12 g
- Fat
- (23%)
- 3 g
- Carbohydrates
- (36%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 162 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2015 kcal goes into the pot and 2125 g of ingredients comes out as about 1710 g of food: 118 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.