Description
This Creamy Chipotle Steak recipe combines tender ranch steak with a smoky chipotle-infused sauce, served alongside creamy Yukon Gold potatoes, sautéed poblano pepper, corn, and scallions. The dish is flavored with lime and chipotle powder for a smoky, tangy kick and finished with sour cream for a rich, smooth texture, perfect for a hearty and flavorful meal.
Ingredients
Scale
Steak and Marinade
- 1 ranch steak
- 1 unit chipotle powder
- 1 unit lime
- Salt, to taste
- Pepper, to taste
- 7 teaspoons vegetable oil
Vegetables and Sides
- 5 Yukon Gold potatoes
- 1 poblano pepper
- 1 yellow onion
- 1 scallion
- 1 corn ear (corn kernels removed)
Sauce and Finish
- 1 unit beef stock concentrate
- 1 unit sour cream (Contains: Milk)
- 1 tablespoon butter (Contains: Milk)
Instructions
- Prepare the potatoes: Wash and peel the Yukon Gold potatoes, then cut them into evenly sized chunks. Boil in salted water until fork-tender, about 15-20 minutes, then drain and set aside.
- Sauté the vegetables: While potatoes cook, dice the poblano pepper, yellow onion, and scallions. Heat 3 teaspoons vegetable oil in a skillet over medium heat. Add onion and poblano pepper, sauté until softened about 5-7 minutes. Add corn kernels and scallions, cooking for another 3 minutes. Season with salt and pepper and remove from heat.
- Cook the steak: Pat the ranch steak dry and season generously with salt, pepper, and chipotle powder on both sides. Heat remaining 4 teaspoons vegetable oil in a heavy skillet over medium-high heat. Once hot, add steak and sear for about 4-5 minutes per side for medium doneness or until desired doneness is reached. Remove steak and let rest.
- Make the chipotle cream sauce: In the same skillet used for steak, add 1 tablespoon butter and beef stock concentrate. Stir and let the beef stock dissolve while scraping up browned bits. Reduce heat to low and stir in sour cream and a squeeze of lime juice, mixing until smooth and creamy. Adjust seasoning with salt, pepper, and additional chipotle powder if desired.
- Assemble the dish: Mash the boiled potatoes until creamy. Plate the mashed potatoes topped with sautéed vegetables, then slice the rested steak and lay on top. Drizzle the chipotle cream sauce over the steak and garnish with additional scallions or a lime wedge if desired. Serve immediately.
Notes
- Resting steak after cooking ensures juicy, tender meat.
- You can substitute the ranch steak with sirloin or flank steak if preferred.
- Adjust chipotle powder quantity based on your heat preference.
- Yukon Gold potatoes provide a creamy texture perfect for mashing.
- For a smoother sauce, temper the sour cream by slowly mixing with warm stock before adding it to the hot skillet.
Keywords: Chipotle Steak, Creamy Chipotle Sauce, Yukon Gold Potatoes, Sautéed Vegetables, Easy Steak Dinner