Southwestern Steak with Chipotle Mashed Potatoes and Spinach

Servings:
Southwestern Steak with Chipotle Mashed Potatoes and Spinach 4.44/5 (9 votes)

The combination of flavors in this meal is wonderful and the presentation is gorgeous. And, what’s even better is it comes together in a flash. And it is perfect for company! When you plate the meal, try this; start with a generous portion of chipotle potatoes, top with spinach, and then gently lay the beef medallion on top. Sprinkle the whole plate with sliced green onions. It’s beautiful!

Chipotle Mashed Potatoes

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 lbs yukon gold potatoes, peeled and quartered
  • 2/3 cup buttermilk, or milk
  • 1/4 cup green onion, sliced
  • 2 tablespoons butter
  • 2 teaspoons chiles in adobo sauce, minced
  • kosher salt, to taste
  • pepper, to taste
  • sour cream, optional garnish

DIRECTIONS

  1. Boil potatoes for 15 minutes or until fork tender.
  2. Drain and return to pot.
  3. Using a potato masher, mash with buttermilk and butter.
  4. Stir in green onions and chipotles, a little at a time tasting for flavor.
  5. Garnish with a dollop of sour cream.

Nutritional Information

Serving Size 226 Calories 196 Fat 6.3 Carbs 32 Fiber 2.5 Protein 5

Southwestern Steak

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 4 teaspoons brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 4 T-bone or ribeye steaks, or ribeyes

DIRECTIONS

  1. Combine sugar and spices and rub on both sides of the steaks.
  2. Grill steaks over medium high heat 3-4 per side or to your desired doneness.
  3. Or cook them inside: Heat 1 tablespoon olive oil over medium high heat in a heavy skillet. Sear on both sides, reduce heat, cover and let cook to your desired doneness.

Nutritional Information

Serving Size 234g Calories 517 Fat 34.3 Carbs 4.1 Fiber .7 Protein 44

Spinach

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 pound baby spinach
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Heat olive oil in a very large, high sided pan over medium high heat.
  2. Add spinach and stir constantly until just wilted.
  3. Drizzle with lemon juice, season with salt and pepper, and serve warm.

Nutritional Information

Serving Size 125 Calories 87 Fat 7.5 Carbs 4 Fiber 2.5 Protein 3.3.

NOTES

KID NOTE:  I was worried they wouldn’t like the chipotle potatoes, so I pulled some mashed potatoes out before adding the chipotles. Ended up they liked the chipotle flavored potatoes. Oh well.

VEGETARIAN TIP: Season sliced Japanese eggplant and zucchini and grill or sear.

GLUTEN FREE MODIFICATIONS: Gluten free as written.

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