Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe
Creamy Chipotle Steak is a flavorful and hearty dish featuring tender ranch steak cooked with smoky chipotle powder, complemented by creamy Yukon Gold potatoes, roasted poblano pepper, sweet corn, and a tangy lime-infused sauce. This recipe balances savory, smoky, and zesty flavors for a satisfying meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables and Aromatics
- 5 Yukon Gold potatoes, peeled and cut into chunks
- 1 poblano pepper, seeded and sliced
- 1 yellow onion, chopped
- 1 bunch scallions, sliced
- 1 ear of corn, kernels removed
- 1 lime, juiced
Meat and Seasonings
- 1 ranch steak (about 8-10 ounces)
- 1 teaspoon chipotle powder
- 1 beef stock concentrate
- Salt to taste
- Freshly ground black pepper to taste
Dairy and Oils
- 1 tablespoon unsalted butter
- 7 teaspoons vegetable oil
- 1/2 cup sour cream (contains milk)
Instructions
- Prepare the potatoes: Peel and cut the Yukon Gold potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- Cook the steak: Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Season the ranch steak with salt, pepper, and chipotle powder. Sear the steak for 3-4 minutes on each side, or until it reaches your preferred doneness. Remove from skillet and let it rest.
- Sauté the vegetables: In the same skillet, add the remaining vegetable oil and sauté the chopped yellow onion, sliced poblano pepper, and corn kernels until slightly softened, about 5-7 minutes.
- Make the chipotle cream sauce: Add the beef stock concentrate to the skillet, stirring to combine with the vegetables. Lower the heat and add butter and sour cream, stirring until the sauce is creamy and heated through. Season with salt, pepper, and lime juice to taste.
- Combine potatoes and sauce: Add the boiled potatoes to the skillet and gently toss them in the creamy chipotle sauce until well coated and heated through.
- Serve: Slice the rested steak against the grain. Plate the creamy chipotle potatoes topped with the sautéed vegetables, then arrange the steak slices on top or alongside. Garnish with sliced scallions and additional lime wedges if desired.
Notes
- For extra smoky flavor, lightly char the poblano pepper under a broiler or on a grill before slicing.
- Adjust chipotle powder according to your preferred spice level.
- Letting the steak rest after cooking helps retain juices and tenderness.
- Use full-fat sour cream for the creamiest texture.
- Yukon Gold potatoes are recommended for their creamy texture, but russets work as a substitute.