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Craving big flavor but short on time? Honey chipotle steak and potatoes hit the spot. Every bite delivers juicy steak and crispy potatoes, all smothered in a sweet, spicy chipotle glaze. Comfort food with a bold kick, and you'll be eating in no time.
When my gang gets hungry for something super cozy and satisfying, this is their go-to request. On chilly nights, the kitchen smells amazing while it's cooking, and trust me, leftovers don’t hang around.
Tasty Ingredients
- Steak: two to three pounds Marbled cuts like sirloin or ribeye make this super tender and flavorful Skip any pieces that look brown or dry
- Baby potatoes: one pound Slice them in half so they cook evenly Smaller ones stay creamy inside
- Oil: quarter cup Go with olive oil or avocado oil—they give you good flavor and can stand the heat
- Paprika: half teaspoon Lends a mellow smoke note Spanish style is especially nice
- Dried minced onion: half teaspoon Packs in tasty umami plus it’s convenient Top-notch brands make a big difference
- Garlic powder: half teaspoon Rounds out the savory flavors Look for powder with a bold aroma
- Pepper: half teaspoon Adds bite Use fresh cracked pepper if you can
- Butter: one tablespoon Makes the sauce rich and silky Real butter is your friend here
- Honey: third cup Brings out the sweet side and tones down the chipotle Try to use local honey for awesome flavor
- Fresh garlic: two cloves, finely chopped Gives a punchy taste Seek out nice, firm cloves
- Chipotles in adobo: only using the sauce from a seven ounce can That's where the smoky spice is Shake the can first to mix it up
Easy How-To Steps
- Get the Potatoes Ready:
- In a big bowl, mix potato halves, oil, paprika, dried onion, garlic powder, and pepper Stir well so spices stick everywhere Max out their flavor with a good coating
- Cook the Potatoes:
- Warm a large pan on medium-high When it’s hot, toss in potatoes Stir regularly about twelve to fifteen minutes so they brown evenly and turn soft inside Keep a close watch so they don't burn
- Sear the Steak:
- Once potatoes are cooked, move them to a plate Drop steak pieces in the same skillet Spread out so each piece gets a good sear Let them sit two to three minutes, flip, and cook till browned as you like Take steak out and set aside
- Whip Up the Chipotle Honey Glaze:
- With the pan still over heat, toss in butter to melt Now add honey, minced garlic, and that chipotle adobo liquid Whisk quick so nothing burns Once it's bubbling, let it simmer and thicken so flavors come together
- Mix It All Up:
- Put your steak bites back in the pan Drizzle with sauce, stir to coat and heat one to two more minutes Add potatoes at the end and gently toss till everything’s shiny and sticky
- Dig In:
- Dish up while it's hot Sprinkle with parsley or whatever green you love and enjoy while fresh
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The honey wins here—it hugs each steak and potato chunk and gets perfectly sticky. My partner even licked out the spoon the first time we tried this. Now it's in our regular dinner rotation. You'll see why fast.
Storage Hacks
Got leftovers? Pop them in a sealed container in the fridge for up to three days. To keep potatoes crispy, warm them back up in a skillet over medium heat. If the sauce seems thick, add a little water and stir while reheating.
Swap This For That
No steak? Boneless chicken thighs cook up great. Any thin-skinned potato like Yukon gold or fingerlings will work too. Can't handle the heat? Go with half the chipotle sauce or try smoked paprika with a splash of apple cider vinegar instead.
Fun Ways to Serve
Spoon onto plates with a crisp green salad or next to roasted veggies for balance. Want something playful? Pile over rice or roll up in warm tortillas with cilantro and lime. Or stick toothpicks in and serve as crowd-pleasing finger food.
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How This Dish Came To Be
Honey chipotle flavor takes cues from the Southwest, blending local chilies with rich honey sweetness. My family always chases the spicy kick, but the best part’s how those potatoes soak up all the sticky glaze—every forkful tastes even better than the last.
Recipe FAQs
- → Could I try a different steak cut for this?
Definitely! Flank, ribeye, or sirloin are all great picks. Just make sure to chop it into little pieces so everything cooks nice and even.
- → What can I use if I don’t have chipotle in adobo?
No chipotle? Mix some smoky paprika with your favorite hot sauce, or sprinkle a little cayenne in to get that smokiness and kick.
- → Want less spice in your meal?
Just cut down on the chipotle adobo sauce or add more honey to tone it down. Or you can skip the adobo sauce altogether for something super mild.
- → Got any good sides to serve with this?
Go for roasted veggies, simple salad, or even some fluffy rice—they all play well with these sweet and fiery flavors.
- → Can I warm up leftovers later on?
For sure. Pop leftovers in a sealed container, and reheat gently on the stove or microwave until everything’s hot again.
- → Is it good for prepping meals ahead of time?
Yep, this works for meal prep. Make everything first, then reheat before eating. Actually, the flavors get even better after sitting awhile!