Honey Chipotle Steak and Potatoes
Steak and potatoes. It’s such a classic, American dish. And it was one I could count on my New England grandmother to make during cold-winter months.
Like so many of the dishes she cooked, our main meal of the day was at midday. She called it dinner. Supper, on the other hand, was the meal you had at night.
Anyway, we would have a big dinner around noon because my grandfather was a farmer. That’s when he would come in from the orchards — he grew apples — to have a lunchtime meal with us. I can remember many hearty meals at midday. This included ham, chicken, pork and, of course, steak and potatoes.
Honey Chipotle Steak and Potatoes
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So, in this recipe, we’ve taken what would have been a basic steak and potatoes dish and given it a modern and spicy twist. Seasoned potatoes get roasted up and the tender steak bites cook in a rich sweet and spicy smoky sauce made with honey, chipotle and garlic.
Everything cooks in one pan — just like our pasta puttanesca and “fried” chicken in the Crock Pot. So cleanup is a breeze. This is always a crowd-pleaser. Plus, prep and cook time lets you get dinner on the table in about 35 minutes.
Ingredients Overview
Here is an outline of the ingredients for this dish. Note: even though this is a one-pan meal, you will be using and emptying the same pan a number of times. So, make sure you have mixing bowls or something else on hand from when you’re moving ingredients from pan to bowl and back.
Also, if you’re using a non-stick pan, such as Hexclad, then it’s no big deal. However, if you’re using a coated cast iron skillet or another kind of pan that needs butter or cooking spray, then you’ll need to add a step in between the ones below to make it so that the ingredients don’t stick to the pan in between steps.
In a large bowl combine your potatoes, oil, paprika, minced onion, garlic powder and pepper. Toss until evenly coated.
In a large skillet over medium high heat add the potatoes and cook stirring frequently for 12-15 minutes until the potatoes are cooked through and browned. The oil that you mixed the potatoes with in the previous step should be enough to coat the pan so that they don’t stick while cooking.
Remove the potatoes from the pan and set aside. To the same pan add cubed pieces of steak to the pan. Cook until browned on the outside. Cook for less time for more rare bites.
Remove the steak from the pan and set aside. Note: Don’t put the steak into the same bowl as the potatoes. Because, after the next step, you will be adding the steak back into the pan first to coat with the next set of ingredients. Then, after that, you’ll add back the potatoes.
To the same pan add the butter, honey, garlic and just the liquid from the can of chipotles. Whisk over medium high heat until combined and the mixture comes to a bubble.
Add the steak back to the pan and toss to coat all the steak bites.
Then, add the potatoes back to the pan. Garnish with parsley, if you’d like a garnish.
Call everyone to the table because dinner is served.
Also, if you have any leftover baby potatoes from this recipe, here’s a great way to use them: in a gluten free potato salad dish.
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Honey Chipotle Steak and Potatoes
Ingredients
- 3 pounds steak, cut into bite size pieces any cut of steak will do. Also, bite-size pieces means cubed.
- 1 pound baby potatoes, halved
- 1/4 cup oil
- 1/2 teaspoon paprika
- 1/2 teaspoon dried, minced onion We're using dried, minced onion to save you from cooking onions in a separate pan. However, if you prefer to cook the onions, then understand this will no longer be considered a one-pot dish.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 1/3 cup honey
- 2 garlic cloves, minced
- 7 ounce can chipotles in adobe, just the liquid
Instructions
- In a large bowl combine your potatoes, oil, paprika, minced onion, garlic powder and pepper. Toss until evenly coated.
- In a large skillet over medium high heat add the potatoes and cook stirring frequently for 12-15 minutes until the potatoes are cooked through and browned. The oil that you mixed the potatoes with in the previous step should be enough to coat the pan so that they don’t stick while cooking.
- Remove the potatoes from the pan and set aside.
- To the same pan add cubed pieces of steak to the pan. Cook until browned on the outside. Cook for less time for more rare bites.
- Remove the steak from the pan and set aside.
- To the same pan add the butter, honey, garlic and just the liquid from the can of chipotles. Whisk over medium high heat until combined and the mixture comes to a bubble.
- Add the steak back to the pan and toss to coat all the steak bites.
- Then, add the potatoes back to the pan.
- Garnish with parsley, if desired.
Notes
- We’re using dried, minced onion to save you from cooking onions in a separate pan. However, if you prefer to cook the onions, then understand this will no longer be considered a one-pot dish.
- Store leftovers in an airtight container for up to three days. If you don’t think you’ll eat it all by then, then divide into single portions and freeze.
- You can use any tender cut of steak you like.
- You can also use any potatoes you like as long as they are in bite size pieces. We like using baby potatoes because they take fewer cuts to get into the ideal size. Get the big mesh bag at Costco. They’ll often have different color baby potatoes. This will add some color to the dish.
- This dish has a kick so you can use less chipotle sauce and more honey if you want less heat, or dice up some of the chipotles for more heat.
- If you’d like to temper some of the heat, put out a side of plain Greek yogurt or sour cream.
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
