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Chipotle Steak

Chipotle-rubbed sirloin with charred snap peas and warm potato salad.

Serves 2Prep 20 minCook 25 minDifficulty mediumCuisine Mexican

spicymain

−Servings: 2+

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Ingredients

• 5scallions
• 10 ozsnap peas
• 24-oz sirloin steaks
• 12 ozpotatoes
• ½ tspchipotle chili powder
• 1packet Dijon mustard
• Kosher salt & ground pepper
• Olive oil
• Butter
• Apple cider vinegar (or red wine vinegar)
• Sugar
• Medium saucepan
• Medium-heavy skillet (preferably cast-iron)
• Medium bowl
• Spoon
• Cutting board & knife

Instructions

1. Trim scallions: keep 1 scallion whole, then thinly slice remaining scallions.
2. Trim snap peas.
3. Pat steaks dry, then season all over with 1/2 teaspoon chipotle spice (chipotle chili powder). Season with salt and pepper.
4. Place potatoes (cut into 1-inch pieces) in a medium saucepan and cover with cold, salted water by 1 inch.
5. Cover and bring to a boil over high heat. Reduce to medium-high and simmer until easily pierced with a fork, 10–12 minutes.
6. Drain potatoes well and set aside.
7. Place 2 tablespoons butter in a medium bowl to soften.
8. Heat the same medium-heavy skillet (preferably cast-iron) over medium-high heat.
9. Add the reserved whole scallion; cook, turning, until charred, 2–3 minutes.
10. Transfer the charred scallion to a cutting board, thinly slice, and add to the softened butter with a pinch of salt and pepper.
11. Use a spoon to mash and combine until smooth.
12. Return the same skillet to medium-high heat.
13. Add a drizzle of olive oil and the snap peas; season with salt and pepper.
14. Cook, stirring occasionally, until crisp-tender and charred in spots, 3–4 minutes.
15. Remove from heat and set aside.
16. In the bowl used for the butter (or a medium bowl), whisk together Dijon mustard, 2 tablespoons olive oil, 2 teaspoons vinegar, and 1/2 teaspoon sugar (adjust to taste) to make a dressing.
17. Add the drained potatoes, the thinly sliced scallions, and some of the charred snap peas (reserve some for serving) to the bowl.
18. Toss to combine and season to taste with salt and pepper.
19. Heat 2 teaspoons olive oil in the same skillet over medium-high heat.
20. Add the seasoned steaks and cook, turning, until they're browned and cooked to desired doneness (about 3–4 minutes per side for medium-rare; cook longer for more done).
21. Transfer steaks to a cutting board and let rest 3–5 minutes.
22. Slice steaks and top with a generous spoonful of the scallion butter so it melts over the meat.
23. Serve steaks alongside the potato salad and remaining charred snap peas.

Notes

• Preferably use a cast-iron skillet for good searing and charring.
• Taste and adjust the potato salad dressing