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Steak and Chipotle Sauce

Steak and Chipotle Sauce

with Crispy Potato and Charred Sweetcorn Hash

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We went around for years pronouncing chipotle as 'chip-ottle' before anyone told us it was actually supposed to be 'cheepoat- lay'. Whichever way you say it, we love these smoked chillies and the heat that a bit of chipotle paste brings to today's steak recipe. We think you will too!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Echalion Shallot

1 unit(s)

Red Pepper

1 bunch(es)


1 unit(s)

Garlic Clove

1 tin(s)


2 unit(s)

Rump Bistro Steak

½ unit(s)

Chicken Stock Pot

1 tsp

Chipotle Paste

1 pot(s)

Creme Fraiche


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2920 kJ
Energy (kcal)698 kcal
Fat33.0 g
of which saturates14.0 g
Carbohydrate69 g
of which sugars18.0 g
Protein41 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°. Chop the potato into 2cm cubes (no need to peel). Pop on a baking tray and drizzle over a little oil. Season with salt and black pepper. Roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.


Halve, then remove the core from the red pepper and chop into 2cm pieces. Halve, peel and thinly slice the shallot into half moons. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve and press with the back of a spoon to get all of the water out.


Put a frying pan on high heat (no oil). Add half the sweetcorn and cook until browned, 2-3 mins. Stir once only. Transfer to a bowl and repeat with the remaining sweetcorn. When done, add a splash of oil to the (now empty) pan and lower the heat to medium. Add the red pepper and shallot and fry until softened, 5 mins. Add the garlic and cook for 1 minute more. Return the sweetcorn to the pan and remove from the heat.


Pop another frying pan on high heat. While it gets hot, rub the steaks with oil and season with salt and pepper. Once the pan is very hot, lay in the steaks and cook for 2½ mins on each side, then remove to a board, cover with foil and rest. TIP: We like our steak medium-rare but if you like yours medium, give them 2 mins more on each side. Don't wash the pan as we'll use it to make the sauce next!


Lower the heat to medium. Add the water (see ingredients for amount), chicken stock pot and half the chipotle paste (be careful it's spicy!). Stir to dissolve the stock pot and simmer until thickened, 2-3 mins. Add the crème fraîche, bring to the boil and then remove from the heat. Taste and add more chipotle paste if you like it hot!


Reheat the sweetcorn over medium heat. When the potato is crispy, add to the pan and stir through the coriander. Season with salt and black pepper to taste. This is your hash! Slice the steak as thinly as possible. TIP: Add any resting juices from the steak into your creamy sauce for maximum flavour! Share the hash between your plates, top with the steak and then drizzle over the chipotle sauce. Enjoy!