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Dig into honey chipotle steak and potatoes for a big, bold dinner that’s sweet, spicy, and perfect when you need something fast but still crave flavor. Juicy steak and crispy little potatoes tossed in a sticky chipotle-honey sauce make every bite a mix of comfort and fun.
When my crew wants a filling, can’t-say-no meal, this always wins. On cold nights, it’s the kind of food that turns the whole place warm and cozy. Leftovers? Never happens!
Tasty Ingredients
- Fresh garlic: Smash and chop two whole cloves You’ll get a burst of garlicky flavor Pick firm cloves with unbroken skins
- Baby potatoes: One pound Slice them in half Smaller spuds cook up creamy and hold together well
- Pepper: Half a teaspoon For that sharp bite Try freshly ground if you can
- Chipotles in adobo: Pour out just the juice from one small can Shake up the can first The secret for that smoky kick
- Garlic powder: Use half a teaspoon Layers on extra savory flavor Grab one that smells nice and fresh
- Oil: Pour in a quarter cup Olive or avocado oil is perfect since both do well with high heat
- Honey: A third of a cup is just right Makes it sticky-sweet Local honey gives more flavor depth
- Butter: One tablespoon Real stuff only Please! It’s what makes the sauce smooth and tasty
- Steak: 2-3 pounds, well-marbled Ribeye or sirloin’s your best bet Get steaks that are fresh and avoid any with brown areas
- Dried minced onion: Half a teaspoon Adds yummy depth plus convenience Get a good, fragrant brand
- Paprika: Half a teaspoon Sweet, gentle smoke Spanish paprika really shines here
Easy Step-By-Step Directions
- Serve and Enjoy:
- Dish everything up right away Sprinkle chopped parsley if you’ve got it and dig in while it’s hot and saucy
- Glaze and Finish:
- Gently fold potatoes back in with the sauce and steak Stir it all so every piece gets shiny and coated Simmer super briefly until glossy
- 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
- 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
- Sauté the Potatoes:
- Get your skillet hot on medium-high Drop in the seasoned potatoes Stir every so often for about 12-15 minutes All sides should turn golden and the middle should be soft No burning, so keep an eye on them
- Prep and Season the Potatoes:
- Chuck potatoes, oil, paprika, garlic powder, minced onion, and pepper in a big bowl Mix well so they’re all covered in those seasonings You want everything stuck on for big taste
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I’m obsessed with honey in this dish It hugs every bit of the steak and potato It gets messy but who cares My partner once ate the leftover glaze straight from the spoon and said it had to go in our weekly dinner rotation It’s that addictive
How to Store Leftovers
Pop leftovers in the fridge for three days, sealed up tight For the best reheat, pile it all in a skillet and warm over medium so potatoes stay crispy The sauce thickens a bit in the fridge but gets smooth again with just a splash of water
Easy Ingredient Swaps
If you don't have steak, boneless chicken thighs are a solid stand-in Yukon golds or fingerlings can take the place of baby potatoes For less spicy heat, either cut the chipotle liquid in half or swap in a pinch of smoked paprika and a dash of apple cider vinegar
How to Serve It
Dole out big scoops next to a leafy salad or next to roasted veggies For something different, heap onto rice or stuff into flour tortillas with fresh cilantro and lime It’s a fun finger food too just add toothpicks
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Behind the Flavors
Chipotle and honey blend for that southwestern vibe, using local chilies and wild honey My family goes wild for the little hit of heat but what really sells it is how those potatoes soak up every bit of sauce Impossible to stop at one bite!
Frequently Asked Questions About Recipes
- → Could I swap in a different steak cut?
Totally! Try ribeye, sirloin, or even flank steak. Just make sure it’s a soft cut and dice it up so it cooks evenly.
- → What could I use instead of chipotle in adobo?
If you can’t find chipotle in adobo, just stir together hot sauce with smoked paprika, or toss in some cayenne for that smoky heat vibe.
- → How do I lower the spiciness here?
Easy—use less chipotle adobo, or add more honey to tone it down. You can even leave out the adobo for less heat.
- → Any good sides for this meal?
This goes great with a green salad, some roasted veggies, or just plain rice. They all help balance out the flavors.
- → Can leftovers be warmed up later?
No problem. Pop any extras in a sealed container and rewarm gently in the pan or microwave till they’re hot.
- → Would this hold up for meal prepping?
For sure. Cook the steak and potatoes ahead, store them, and heat just before eating. The flavor actually gets better after a bit.