Steak and Creamy Chipotle Sauce
with Crispy Potato & Charred Sweetcorn Hash
We went around for years pronouncing chipotle as 'chip-ottle' before anyone told us it was actually supposed to be 'chee-poat-lay'. Whichever way you say it, we love these smoked chillies and the heat that a bit of chipotle paste brings to today's steak recipe. We think you will too!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
21 Day Aged British Sirloin Steaks
450
Potatoes
1
Bell Pepper
(May contain Celery)
1
Echalion Shallot
1
Spring Onion
1
Coriander
1
Garlic Clove
150
Sweetcorn
10
Chicken Stock Paste
10
Chipotle Paste
75
Soured Cream
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and remove the steak from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes on a large, low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips then halve the slices. Halve, peel and thinly slice the shallot. Trim and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve.
Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until nicely charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. When done, add a splash of oil to the now-empty pan and lower the heat to medium. Add the pepper and shallot and fry until softened, 5-6 mins. Add the garlic and cook for 1 min more. Return the sweetcorn to the pan, stir together and remove from the heat.
Five mins before the potatoes are cooked, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: Wash your hands and equipment after handling raw meat.The steak is safe to eat when the outside is browned. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.
Pop the frying pan back on medium heat (no need to wash). Add the water (see ingredients for amount), chicken stock paste and half the chipotle paste. TIP: Add less if you don't like too much heat. Stir, bring to the boil and simmer until thickened, 2-3 mins. Add the soured cream, bring to the boil and then remove from the heat. Taste and add more chipotle paste if you like it hot.
Reheat the sweetcorn mixture over medium heat. When the potato is crispy, add to the pan and stir through. Season with salt and pepper to taste. This is your hash. Slice the steak into 2cm strips. Reheat your sauce over medium heat. Share the hash between your plates, top with the steak then drizzle over the creamy chipotle sauce. Finish with a sprinkling of coriander and the sliced spring onion. Enjoy!
