Chipotle Steak with Hash
Aug. 14th, 2024 08:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rhubarbjamThis is a lovely recipe that I've used from HelloFresh. I do find nowadays that HelloFresh is becoming less reliable in their recipes (with far more frequent mistakes and sometimes a completely different recipe to what the title says) but this is one that we used years ago and saved because we enjoyed it.
The hash is made up of potato, pepper, onion, and sweetcorn, with the steak plated on top, and the sauce is poured over. You can make it look nice but if you're serving it right you should be drenching it in sauce, which makes it look less impressive. The sauce is made with crème fraiche - in a pinch you can substitute with Greek yogurt (which is what I did this weekend) but it makes the sauce look a bit separated despite not affecting the flavour. It's useful having someone to help you out in the final stages of this recipe, as it can get a little overwhelming cooking the steak as the potatoes are coming out of the oven, and at the same time as the chicken stock is being prepared.
Ingredients (1 person):
- Small baking potato
- Shallot or small red onion (will refer to as onion)
- 1 red pepper
- 1-2 garlic cloves
- 1 tin of sweetcorn
- 1 steak
- Chicken stock 50 ml
- 1/2 teaspoon of chipotle paste
- 1/4 of a pot of creme fraiche
Method:
1. Preheat oven to 220 degrees (C). Roast cubed potato with some oil, salt, and pepper for roughly 30 minutes.
2. Rub the steak with oil, salt and pepper and leave to rest on some tinfoil.
3. Fry drained sweetcorn without oil on high for 3 minutes (try not to stir unless burning). Move to a bowl.
4. Add oil, sliced red pepper, and sliced onion to the pan. Cook for 5 minutes on medium. Add chopped garlic, cook for a further minute. Add the sweetcorn back in and remove from heat.
5. Put frying pan on high heat. Cook the steak for 1 minute, flip, cook for 2 minutes, flip, cook for a further 2 minutes, and remove from the pan. Leave to rest on the tinfoil and cover.
6. Lower the pan to medium. Add chicken stock and chipotle paste. Simmer for 2-3 minutes, add the creme fraiche, bring to the boil and remove from heat.
7. Serve the potato, pepper, sweetcorn, and onion together as a 'hash'. Rest the steak on top and pour the sauce over.
The hash is made up of potato, pepper, onion, and sweetcorn, with the steak plated on top, and the sauce is poured over. You can make it look nice but if you're serving it right you should be drenching it in sauce, which makes it look less impressive. The sauce is made with crème fraiche - in a pinch you can substitute with Greek yogurt (which is what I did this weekend) but it makes the sauce look a bit separated despite not affecting the flavour. It's useful having someone to help you out in the final stages of this recipe, as it can get a little overwhelming cooking the steak as the potatoes are coming out of the oven, and at the same time as the chicken stock is being prepared.
Ingredients (1 person):
- Small baking potato
- Shallot or small red onion (will refer to as onion)
- 1 red pepper
- 1-2 garlic cloves
- 1 tin of sweetcorn
- 1 steak
- Chicken stock 50 ml
- 1/2 teaspoon of chipotle paste
- 1/4 of a pot of creme fraiche
Method:
1. Preheat oven to 220 degrees (C). Roast cubed potato with some oil, salt, and pepper for roughly 30 minutes.
2. Rub the steak with oil, salt and pepper and leave to rest on some tinfoil.
3. Fry drained sweetcorn without oil on high for 3 minutes (try not to stir unless burning). Move to a bowl.
4. Add oil, sliced red pepper, and sliced onion to the pan. Cook for 5 minutes on medium. Add chopped garlic, cook for a further minute. Add the sweetcorn back in and remove from heat.
5. Put frying pan on high heat. Cook the steak for 1 minute, flip, cook for 2 minutes, flip, cook for a further 2 minutes, and remove from the pan. Leave to rest on the tinfoil and cover.
6. Lower the pan to medium. Add chicken stock and chipotle paste. Simmer for 2-3 minutes, add the creme fraiche, bring to the boil and remove from heat.
7. Serve the potato, pepper, sweetcorn, and onion together as a 'hash'. Rest the steak on top and pour the sauce over.
