Southwest-Spiced Ranch Steak with Roasted Sweet Potato and Poblano Jumble

This dish takes your typical steak dinner to the next level with a bold southwest-inspired pan sauce. Layers of chili pepper, cumin, tangy tomato and smooth sour cream create a rich, smoky sauce that perfectly complements the seared steak. Meanwhile, roasted sweet potatoes and poblano peppers are tossed with fresh tomato and zesty lime for a bright, flavorful side.

The result is an elevated Tex-Mex experience that’s both satisfying and easy to prepare. With simple ingredients and straightforward steps, you can bring the flavors of the Southwest to your table any night of the week.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch cubes. Core, deseed and dice poblano pepper into ½-inch squares.
2. On a baking sheet, toss sweet potatoes and poblano with a drizzle of vegetable oil and a generous pinch of salt and pepper. Roast until lightly browned and tender, about 25-30 minutes, tossing halfway through.
3. Meanwhile, zest the lime to get ½ teaspoon zest, then quarter the lime. Finely chop the Roma tomato.
4. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Pat the steak dry with paper towels and season all over with salt and pepper. Sear the steak to desired doneness, about 3-6 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes. Let the pan cool slightly.
5. Return the pan to medium heat. Add the Southwest Spice Blend and half of the tomato paste (save the rest for another use); stir constantly for 30 seconds. Stir in the beef stock concentrate, half of the hot sauce (add more to taste later) and ⅓ cup water. Bring to a simmer, then remove from heat. Whisk in sour cream and 1 tablespoon butter until smooth. Season with salt and pepper to taste.
6. In a medium bowl, combine the roasted vegetables, chopped tomato, lime zest, a squeeze of lime juice, salt and pepper. Thinly slice the rested steak against the grain. Divide the vegetable jumble and sliced steak between plates. Spoon the sauce over the steak. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, flank or skirt steak. Adjust cooking time based on thickness.

How do I make this dish dairy-free?

Replace the butter with a dairy-free alternative and use a plant-based sour cream. The sauce will still be delicious.

Can I prepare the vegetables ahead of time?

Absolutely! You can roast the sweet potatoes and poblano up to 2 days in advance. Reheat them in the oven or microwave before serving.