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Steak and Chipotle Sauce

Steak and Chipotle Sauce

with Roasted Sweet Potato and Pepper

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As quick fix recipes go, it’s pretty hard to beat the showstopping simplicity of a 20-minute steak. Being short of time should never stand in the way of creating delicious flavours, and in tonight’s dish we’re showing you how. Perfectly cooking a piece of steak can seem daunting if you haven’t had much practice. A top tip from Chef Andre is to rest your steak once you’ve cooked it. This will allow the juices to spread evenly through the meat, giving you a much more succulent steak.


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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Diced Sweet Potato

1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

1 bunch(es)


2 unit(s)

Rump Bistro Steak

½ sachet

Chipotle Paste

½ pot(s)

Chicken Stock Pot

1 pot(s)

Creme Fraiche


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat30.0 g
of which saturates16.0 g
Carbohydrate41 g
of which sugars8.0 g
Protein30 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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  • Spread out the diced sweet potato on a large baking tray and drizzle with oil. Season with salt and pepper.
  • Toss to coat and roast on the top shelf of the oven for 18-20 mins, turn half way.
  • Meanwhile, halve the red pepper, remove and discard the core.
  • Slice the pepper into thin slices.
  • Pop the pepper on the tray with the sweet potato.
  • Toss the veggies together and return to the oven for the remaining cooking time.
  • Meanwhile, halve, peel and thinly slice the shallot.
  • Roughly chop the coriander (stalks and all).
  • Heat a splash of oil in a frying pan on high heat.
  • Season the steaks with salt and pepper.
  • When the pan is hot, carefully lay in the steaks and cook, 2-3 mins on each side. Tip: Cook for 2 mins more on each side for a more well cooked steak.
  • Remove to a board, cover with foil and rest. Tip: Don't wash your pan, we'll use it to make the sauce.
  • Return the pan to medium heat with a splash of oil and add the shallot.
  • Cook, stirring, until just soft, 2 mins.
  • Stir in the chipotle paste then add the water (see ingredients for amount) and stock pot. Stir to dissolve the stock.
  • Bring to a boil then simmer for a minute.
  • Stir the creme fraiche into the sauce, and heat until piping hot.
  • Slice the steak into five strips.
  • Serve the roasted veg on plates topped with the steak and a spoonful of chipotle sauce. -Scatter on the coriander. Enjoy!