Honey Chipotle Steak Potatoes

Honey chipotle steak and potatoes are that perfect weeknight dinner when you want something bold sweet and satisfying without spending hours in the kitchen. The combination of tender steak bites and crisp baby potatoes all coated in a sticky chipotle honey glaze is pure comfort and excitement together.

Whenever my family starts craving something hearty and craveable this is the dish they beg for. Cooking it on chilly evenings fills the house with the most mouthwatering aroma and it never lasts long on the table.

Ingredients

• Steak: about two to three pounds Choose a well marbled cut like ribeye or sirloin for tenderness and flavor Look for bright red color and avoid cuts with brown spots
• Baby potatoes: one pound Halved for even cooking Smaller potatoes hold their texture better and taste creamy
• Oil: one quarter cup Use avocado or olive oil for high heat cooking and extra flavor
• Paprika: half teaspoon Provides a gentle smokiness Spanish paprika is especially flavorful
• Dried minced onion: half teaspoon It adds umami and convenience Choose a good quality for best taste
• Garlic powder: half teaspoon Enhances depth and savory notes Pick a fresh fragrant powder
• Pepper: half teaspoon Grounds the dish with a little sharpness Use freshly cracked if possible
• Butter: one tablespoon For richness and to round out the sauce flavor Use real butter for best results
• Honey: one third cup Sweetens and balances chipotle heat Local honey gives even more depth
• Fresh garlic: two cloves minced Adds punchy aroma and flavor Use firm tight cloves
• Chipotles in adobo: just the liquid from a seven ounce can The secret to the smoky spicy glaze Shake the can well before opening

Step-by-Step Instructions

Prep and Season the Potatoes:

Combine halved baby potatoes oil paprika dried minced onion garlic powder and pepper in a large bowl Toss thoroughly to make sure every potato is well coated You want the seasoning to stick for maximum flavor

Sauté the Potatoes:

Heat a large skillet over medium high Once hot add the seasoned potatoes Cook for twelve to fifteen minutes stirring frequently so all sides brown and the centers become fork tender Watch closely to avoid burning

Brown the Steak:

Once potatoes are done transfer them to a plate In the same skillet add the steak pieces Spread in a single layer to get a good crust Cook undisturbed for two to three minutes then toss and cook until just browned and cooked to your preferred doneness Remove steak and set aside

Make the Chipotle Honey Sauce:

With the skillet still hot melt butter quickly Add honey minced garlic and chipotle adobo liquid Whisk immediately so the sauce blends when it starts bubbling let it thicken slightly letting the garlic and chipotle flavors meld into the honey

Glaze and Finish:

Return steak bites to the skillet with the sauce Toss to coat every piece and simmer for another one to two minutes Add the cooked potatoes last Gently toss everything together until well mixed and glossy from the glaze

Serve and Enjoy:

Plate hot sprinkle with your choice of chopped parsley and serve right away for the best flavor and texture

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Honey is my favorite ingredient here It clings to every bit of steak and potato The sticky finger factor is high I remember the first time my partner licked the sauce straight from a spoon and declared this a weekly must have It is that kind of recipe

Storage Tips

Leftovers keep in the fridge for up to three days in an airtight container For best results reheat in a skillet over medium heat to keep potatoes crisp The sauce thickens as it chills but loosens with a splash of water when reheated

Ingredient Substitutions

Try boneless chicken thighs if you do not have steak Yukon gold potatoes or fingerlings work just as well for the potatoes If you need less spice use only half the chipotle liquid or substitute with a dash of smoked paprika and a splash of apple cider vinegar

Serving Suggestions

Pile onto plates with a green salad or a side of roasted vegetables For a playful twist serve over steamed rice or in warm flour tortillas with a bit of lime and cilantro It doubles as a fun appetizer when served with toothpicks

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A Dish with a Story

Honey chipotle flavors are rooted in southwestern cuisine bringing together native chilies and the sweet richness of local honey While everyone in my family loves the heat the real magic is in how the potatoes soak up all that sauce making every bite more irresistible than the last

Common Recipe Questions

→ Can I use another cut of steak?

Yes, sirloin, ribeye, or flank steak work well. Choose a tender cut for best results and slice it into bite-sized pieces for even cooking.

→ Is there a substitute for chipotle in adobo?

If chipotle in adobo is unavailable, try smoked paprika mixed with hot sauce, or use a dash of cayenne for heat and smoked flavor.

→ How can I make this dish less spicy?

Reduce the amount of chipotle adobo liquid used, or add more honey to mellow the heat. You can also skip the adobo entirely for a milder taste.

→ What sides pair well with this meal?

A simple green salad, roasted vegetables, or steamed rice complement the sweet and spicy flavors nicely.

→ Can leftovers be reheated?

Absolutely. Store leftovers in an airtight container and gently reheat in a skillet or microwave until warmed through.

→ Is this dish suitable for meal prep?

Yes, you can prepare the steak and potatoes in advance and reheat just before serving. The flavors deepen as they sit.