Chipotle Steak Hash Recipe
Introduction
Elevate your meal prep game with this flavorful Chipotle Steak Hash! This dish is not only packed with protein but also offers a delicious medley of flavors and textures. Whether you’re looking for a hearty meal to start your day or a satisfying brunch option, this recipe is sure to impress. Plus, with options to customize the carb content, it’s a versatile dish that can fit into various dietary preferences.
Ingredients
For the Chipotle Marinated Flank Steak:
1 flank steak
2-3 chipotles in adobo sauce
1 tsp cumin
1 tsp black pepper
1 tbsp all-purpose Mexican seasoning
1 tsp salt
Juice of 1 lime
1/4 Cup Avocado Oil (Or other neutral oil)
1 jalapeno or habanero (optional, for added heat)
For the Hash:
4-5 Yukon gold potatoes, diced (or substitute with butternut squash or sweet potato for fewer carbs)
1 tsp smoked paprika
1 tbsp all-purpose Mexican seasoning
Toppings:
Shredded mozzarella or Oaxaca Cheese
1 avocado, diced
Fresh cilantro, chopped
Fresh lime juice
Instructions
Prepare the Marinade:
In a blender, combine chipotles in adobo sauce, cumin, black pepper, all-purpose Mexican seasoning, salt, lime juice, oil and the optional jalapeno or habanero. Blend until smooth.
Place the flank steak in a shallow dish and pour the marinade over it, ensuring the steak is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cook the Steak:
Preheat your grill or stovetop grill pan over medium-high heat.
Remove the steak from the marinade and grill for about 4-5 minutes per side, or until it reaches your desired level of doneness.
Let the steak rest for 5-10 minutes before slicing it thinly against the grain.
Prepare the Hash:
Parboil the diced potatoes (or butternut squash/sweet potatoes) in a large pot of boiling water for about 10 minutes, or until they are just tender. Drain and set aside.
In a large skillet, heat a bit of oil over medium heat. Add the parboiled potatoes and season with smoked paprika and all-purpose Mexican seasoning. Cook, stirring occasionally, until the potatoes are crispy and golden brown. You can also roast them at 425 F for around 15 minutes.
Note: If you do not parboil the potatoes you will want to dice them then and roast them at a lower temperature for longer
Assemble the Dish:
Spread the crispy hash on a serving platter.
Top with the sliced chipotle steak.
Sprinkle shredded mozzarella over the top, allowing it to melt slightly.
Add diced avocado, fresh cilantro, and a squeeze of fresh lime juice.
Nutritional Highlights
Potatoes vs. Butternut Squash or Sweet Potatoes:
Yukon Gold Potatoes: Great source of potassium and vitamin C, with a moderate carb content that provides sustained energy.
Butternut Squash: Lower in carbs and calories compared to potatoes, and rich in vitamins A and C, making it a great alternative for those looking to reduce carbohydrate intake.
Sweet Potatoes: Also lower in carbs than Yukon gold potatoes, and packed with fiber, vitamins A and C, and antioxidants.
Toppings:
Avocado: Adds healthy fats and a creamy texture, along with fiber, vitamins, and minerals.
Cilantro and Lime Juice: Enhance the freshness and provide a burst of flavor without adding extra calories.
Conclusion
This Chipotle Steak Hash is a delicious and nutritious way to enjoy a hearty meal. The combination of savory steak, crispy hash, and fresh toppings creates a well-balanced dish that’s perfect for any time of the day. Customize the recipe by swapping out potatoes for butternut squash or sweet potatoes to suit your dietary needs and enjoy a meal that’s both satisfying and packed with nutrients.
Try this recipe today and let me know how you like it on instagram @KevTheDietitian
Stay Motivated!
-Kev The Dietitian
