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

kept byKenneth_Heer
recipe byKraft Recipes

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.


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
1/4cup BULL'S-EYE Original Barbecue Sauce



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