Steak and Sweet Potato Fries With Chipotle Ketchup, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Steak and Sweet Potato Fries With Chipotle Ketchup

Cuisine: Mexican
Prep Time: 30 minutes
Servings: 2 servings
This recipe for steak and sweet potato fries with chipotle ketchup brings restaurant-style cooking to your kitchen.

Preparing a special dinner for two doesn’t always have to involve exotic ingredients or special cooking techniques. It could be as easy as taking a few minutes to prep a few fresh ingredients. Or a simple cooking technique to amp up the flavor, like a reverse marinade. To do this, grill or pan-sear your steak, chicken or seafood with a few spices and then, while it’s still hot, pour the marinade over the top. In just a few minutes, the meat absorbs the flavors of the zesty marinade. Sweet potatoes are a great alternative to white potatoes, and packed with fiber and vitamins. The bonus, for me, is that recreating some of the popular restaurant dishes at home will save you a little money. Cook for the ones you love!

Ingredients

  • For theChipotle Ketchup:
  • 1/2 cup ketchup
  • 2 chipotles in adobo
  • 1/2 teaspoon granulated garlic
  • For the Marinade
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon worcestershire sauce
  • 1-2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • chopped cilantro for garnish
  • For the Sweet Potato Fries:
  • 2 sweet potatoes (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 1 egg white
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • For the Steak:
  • 2 strip steaks (8 oz. each); *Note: I would suggest a steak that is at least 1 to 1 1/2 inches thick instead of the two smaller steaks. Less chance of overcooking it.
  • kosher salt to taste
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red pepper flakes

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Directions

  1. In two separate bowls, prepare the ketchup and marinade. Stir well to combine and set aside.
  2. If using whole spices, toast them in a pan at medium heat just until they become aromatic. Transfer to mortar and grind to your liking. If using already ground spices, combine all the spices in a bowl. Season the steak with a little salt on both sides first then season with spice blend on both sides; set aside.
  3. Preheat oven to 425ºF. Line a baking sheet with parchment paper and brush or drizzle with olive oil; set aside. Slice the sweet potato into long fries. Whisk together the 2 tablespoons of olive oil, egg white, dry mustard, chipotle powder, pepper and salt. Pour this over the sweet potatoes and toss to combine until evenly coated. Place evenly spaced onto lined baking sheet, shaking off excess liquid. Bake for 10 to 12 minutes, turn over and bake for another 10 minutes. Place under broiler for a minute or two.
  4. While sweet potatoes bake during the last 10 minutes, preheat a cast-iron pan or stove-top grill pan to medium/high heat for a few minutes. Drizzle steak with olive oil on both sides. When pan is nice and hot, cook steak for 3 to 4 minutes per side (for 1 to 1 -1/2 inch steak) without moving it too much. If using the thin steaks, they are literally done after 1 1/2 minutes to 2 minutes. Remove from pan onto a plate and pour the sauce over top. Cover loosely and let sit for 5 minutes. Serve with sweet potato fries and chipotle ketchup. Garnish with cilantro.While sweet potatoes bake during the last 10 minutes, preheat a cast-iron pan or stove-top grill pan to medium/high heat for a few minutes. Drizzle steak with olive oil on both sides. When pan is nice and hot, cook steak for 3 to 4 minutes per side (for 1 to 1 -1/2 inch steak) without moving it too much. If using the thin steaks, they are literally done after 1 1/2 minutes to 2 minutes. Remove from pan onto a plate and pour the sauce over top. Cover loosely and let sit for 5 minutes. Serve with sweet potato fries and chipotle ketchup. Garnish with cilantro.
  5. To me, the star of this dish was the chipotle ketchup! Yum!

Chef Notes

newfolder361 Meat prep tip:  Always bring your steaks to room temperature before grilling, broiling or pan-searing. zs I find that no matter how I cook my sweet potato fries, they just don’t get as crispy as regular potatoes. After I baked these, I took half of them and fried them in a little oil. Much more crispy, but the baked ones were also delicious!

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