Honey Chipotle Steak and Potatoes
This one-pan steak and potatoes gives a classic dish 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. Prep and cook time lets you get dinner on the table in about 35 minutes.
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
Tips and Tricks
- 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
Calories: 713kcalCarbohydrates: 35gProtein: 47gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 143mgSodium: 139mgPotassium: 956mgFiber: 5gSugar: 18gVitamin A: 179IUVitamin C: 16mgCalcium: 31mgIron: 5mg
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.
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