Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Chipotle-Spiced Steak-Through-My-Heart with Roasted Potatoes & Onions recipe

kept byKenneth_Heer
recipe byKraft Recipes
Notes: 

SERVING SUGGESTIONServe sliced steak on grilled Italian bread. Cut Italian bread into 3/4-inch-thick slices; brush both sides lightly with olive oil. Rub bread with cut edge of raw garlic clove. Grill on both sides until golden brown. Spread with some of the sour cream sauce; top with sliced meat. Serve as an open-face sandwich with potatoes and onions on the side.NOTEThis spicy sour cream sauce is also great when used as a sandwich spread, topping for hot baked potatoes or dipping sauce for onion rings or french fries.SPECIAL EXTRAPrepare using a variety of colored potatoes, such as red, Yukon gold and purple. You can either create the mix yourself or purchase a pre-mixed bag available in the produce section of larger supermarkets.

print
Ingredients: 

2tsp. chili powder
1/2tsp. dried oregano leaves
1-1/2tsp. salt, divided
3/4tsp. black pepper, divided
1-1/2lb. boneless beef round steak (London broil)
1-1/2lb. small red potatoes (about 15), halved
2 onions, cut into wedges
6cloves garlic
2Tbsp. olive oil
1 canned chipotle pepper in adobo sauce plus 4-1/2 tsp. reserved adobo sauce, divided
1cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4cup BULL'S-EYE Original Barbecue Sauce


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
Kenneth_Heer's picture
Kenneth_Heer

Top Recipe Keepers





Share with Facebook