Creamy Chipotle Steak and Potatoes

Instructions

1. 1

   Cut the potatoes into ¾-inch cubes and the steak into 1-inch pieces. Pat the steak dry and season with ½ teaspoon salt and ¼ teaspoon black pepper. Mince the garlic, finely chop the chipotle peppers, and chop the cilantro.

2. 2

   Put the potatoes, ½ cup water, and remaining ½ teaspoon salt in a large, deep 12-inch skillet with a lid. Bring to a simmer over medium-high heat, cover, and reduce the heat to medium. Cook for 10–12 minutes, until the potatoes are just tender when pierced.

3. 3

   Uncover and let any remaining water evaporate. Add 1 tablespoon olive oil, increase the heat to medium-high, and cook for 6–8 minutes, turning occasionally, until the potatoes have golden edges. Transfer to a bowl.

4. 4

   Add the remaining 1 tablespoon olive oil to the skillet, dividing it between two batches of steak. Sear each batch for 4–6 minutes, turning occasionally, until browned and the centers reach 145°F/63°C. Transfer the steak to a plate and let it rest while you make the sauce.

5. 5

   Reduce the heat to medium. Add the garlic and stir for 30 seconds. Stir in the chipotle peppers, 1 tablespoon adobo sauce, and beef broth, scraping up the browned bits. Add the heavy cream and remaining ¼ teaspoon black pepper. Bring to a gentle simmer and cook for 3–4 minutes, until slightly thickened.

6. 6

   Return the potatoes to the sauce and stir over low heat for 1–2 minutes to warm through. Remove from the heat and fold in the steak and its resting juices. Sprinkle with the cilantro and serve.