Chipotle Steak with Bell Pepper Potato Hash and Lime Crema

Ground chipotle chili is a pantry superstar: just a pinch adds smoky, slightly spicy Mexican flair to any dish. Here, it transforms a simple ranch steak into a flavor-packed centerpiece, marinated with lime and chipotle for a bold kick. The supporting cast is a crisp bell pepper and potato hash, studded with sweet tomatoes and scallions, all cooked to golden perfection.

This dish comes together in about 35 minutes, making it perfect for a weeknight dinner that feels special. The tangy lime crema drizzled on top ties everything together, balancing the smoky heat with cool, creamy richness. Serve with extra lime wedges for a bright finish.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Orange Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut potatoes into 1/4- to 1/2-inch cubes. Place in a medium microwave-safe bowl with 1/4 cup water and season with salt. Cover with plastic wrap, poke a few holes and microwave on high for 5 minutes. Drain well and set aside.
2. Quarter the lime. Pat steak dry with paper towels; poke all over with a fork. Season with salt and 1/4 teaspoon chipotle powder (use up to 1/2 teaspoon for more heat). Place on a plate, squeeze juice from one lime quarter over the steak and let marinate about 5 minutes.
3. Peel and halve the red onion; cut into 1/4- to 1/2-inch pieces. Core, halve and seed the bell pepper; cut into similar-sized pieces. Halve the tomatoes lengthwise. Trim and slice the scallions. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat.
4. Add potatoes, 2 teaspoons Southwest spice blend, salt and pepper; toss to coat. Cook without stirring until crisp on the bottom, 3-4 minutes. Toss and cook until crisp all over, about 3 minutes more. Add onion and bell pepper; cook until tender, about 3 minutes. Toss in tomatoes and half the scallions; season with salt and pepper. Set aside.
5. Heat a grill pan over medium-high heat (or use a large pan or oiled grill grates). Add steak and cook until charred, about 5 minutes per side for medium-rare (or to desired doneness). Let rest 5 minutes. Meanwhile, stir together remaining Southwest spice, juice from one lime quarter and sour cream in a small bowl; add a splash of water if too thick.
6. Divide hash among plates. Slice steak against the grain, season with salt and arrange on top of hash. Drizzle with the sour cream mixture, sprinkle with remaining scallions and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank or sirloin steak work well; adjust cooking time as needed.

Can I make this dairy-free?

Substitute sour cream with a dairy-free yogurt or omit the crema.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let rest 5 minutes.