Creamy Chipotle Steak with Yukon Gold Potatoes and Poblano Pepper Recipe
This Creamy Chipotle Steak recipe combines tender ranch steak with a smoky chipotle flavor, complemented by a creamy sauce made from Yukon Gold potatoes, poblano pepper, and sour cream. Enhanced with fresh scallions, corn, and a hint of lime, this dish offers a vibrant and hearty meal perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables & Aromatics
- 5 Yukon Gold Potatoes, peeled and diced
- 1 Poblano Pepper, seeded and chopped
- 1 Yellow Onion, chopped
- 1 Scallion, sliced
- 1 Lime, juiced
- 1 cup Corn kernels (fresh or frozen)
Meat & Stock
- 1 Ranch Steak (approximately 1 lb)
- 1 Beef Stock Concentrate
Spices & Seasonings
- 1 teaspoon Chipotle Powder
- Salt, to taste
- Pepper, to taste
Dairy & Oils
- 1 tablespoon Butter (contains Milk)
- 7 teaspoons Vegetable Oil
- 1/2 cup Sour Cream (contains Milk)
Instructions
- Prepare the Vegetables: Peel and dice the Yukon Gold potatoes into small chunks for easier cooking. Seed and chop the poblano pepper, chop the yellow onion, slice the scallions, and juice the lime. Set aside the corn kernels.
- Cook the Potatoes and Vegetables: In a large skillet, heat 2 teaspoons of vegetable oil over medium heat. Add the diced potatoes and cook until they begin to soften, about 8-10 minutes. Add chopped poblano pepper, corn, and yellow onion, seasoning with salt and pepper. Cook until all vegetables are tender, about another 7 minutes.
- Prepare the Steak: While the vegetables cook, season the ranch steak generously with salt, pepper, and chipotle powder on both sides. Heat the remaining vegetable oil in a separate large skillet over medium-high heat. Sear the steak for 3-4 minutes per side until it reaches desired doneness (medium-rare recommended). Remove steak from skillet and let rest for 5 minutes before slicing thinly against the grain.
- Make the Creamy Sauce: Add butter to the vegetable skillet and stir until melted. Stir in the beef stock concentrate and mix well to combine. Remove skillet from heat and fold in sour cream and lime juice, stirring until sauce is creamy and well blended. Adjust seasoning with additional salt, pepper, or chipotle powder if needed.
- Combine and Serve: Return the cooked potatoes and vegetables to the skillet with the creamy sauce, mixing gently to coat everything evenly. Arrange sliced steak on top of the creamy vegetable base, garnish with sliced scallions, and serve warm.
Notes
- For a spicier dish, add extra chipotle powder or a chopped chipotle pepper in adobo sauce.
- If you prefer, substitute ranch steak with flank or skirt steak.
- Make sure to let the steak rest after cooking to retain juices and improve tenderness.
- Use fresh corn when in season for the best natural sweetness, or thaw frozen corn before using.
- To make this dish gluten-free, verify the beef stock concentrate has no gluten-containing additives.
Keywords: Creamy Chipotle Steak, Ranch Steak recipe, smoky chipotle sauce, creamy potato side, poblano pepper recipe, stovetop steak dish