Mexican-Spiced Steaks & Creamy Chipotle Sauce with Cheddar-Jalapeño Potato Cakes

Mexican-Spiced Steaks & Creamy Chipotle Sauce

with Cheddar-Jalapeño Potato Cakes

40 MIN
-$0.05/serving 2 Servings
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  • with Flank Steaks

    From the Test Kitchen

    This hearty steak dish gets a few unique, Mexican-inspired twists: we're coating the steak with a blend of traditional spices and drizzling it with a spicy chipotle sour cream, then serving it alongside crispy potato cakes—packed with white cheddar, pickled jalapeño, and more piquant Mexican spices.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Mexican-Spiced Steaks & Creamy Chipotle Sauce with Cheddar-Jalapeño Potato Cakes
    Title
    • 2 Flank Steaks
    • 6 oz Green Beans
    • ½ cup Biscuit Mix
    • ½ cup Potato Flakes
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Sour Cream
    • 2 tsps Chipotle Chile Paste
    • 2 oz White Cheddar Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Lemon
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Cut off and discard any stem ends from the green beans. Quarter and deseed the lemon. In a bowl, whisk together the sour cream and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Make the batter
    2 Make the batter

    In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, half the spice blend, 2/3 cup of water, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to let the batter rest.

    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with foil to keep warm. Let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    Cook the green beans
    4 Cook the green beans

    While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Turn off the heat; stir in the juice of 2 lemon wedges (carefully, as the liquid may splatter). Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Make the potato cakes & serve your dish
    5 Make the potato cakes & serve your dish

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the potato cakes and cooked green beans. Top the steaks with the creamy chipotle sauce. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Cut off and discard any stem ends from the green beans. Quarter and deseed the lemon. In a bowl, whisk together the sour cream and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Make the batter

    In a medium bowl, combine the potato flakes, biscuit mix, grated cheese, half the spice blend, 2/3 cup of water, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to let the batter rest.

    Make the batter
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with foil to keep warm. Let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    4 Cook the green beans

    While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Turn off the heat; stir in the juice of 2 lemon wedges (carefully, as the liquid may splatter). Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the green beans
    Make the potato cakes & serve your dish
    5 Make the potato cakes & serve your dish

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the potato cakes and cooked green beans. Top the steaks with the creamy chipotle sauce. Serve the remaining lemon wedges on the side. Enjoy!

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