Spiced Steak with Roasted Potatoes & Onions

By carol gorman

Warm up with Spiced Steak with Roasted Potatoes & Onions! Nothing beats steak with roasted potatoes and onions when you add in some chipotle pepper heat.

Ingredients

• 2 tsp. chili powder
• 1/2 tsp. dried oregano leaves
• 3/4 tsp. black pepper, divided
• 1-1/2 lb. (675 g) boneless beef round steak (London broil)
• 1-1/2 lb. (675 g) small red potatoes (about 15), cut in half
• 2 onions, cut into wedges
• 6 cloves garlic
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 canned chipotle pepper in adobo sauce plus 4-1/2 tsp. reserved adobo sauce, divided
• 1 cup sour cream
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce

Details

Preparation time 10mins
Cooking time 99mins
Adapted from

Preparation

Step 1

Combine chili powder, oregano and 1/2 tsp. black pepper; rub onto both sides of steak. Refrigerate 30 min.

Heat oven to 425ºF. Combine potatoes, onions, garlic, dressing and remaining black pepper. Place in shallow foil-lined pan sprayed with cooking spray.
Bake 40 to 45 min. or until vegetables are tender, stirring after 25 min.
Meanwhile, chop chipotle pepper finely; place in small bowl. Add sour cream, barbecue sauce and 1-1/2 tsp. of the adobo sauce; mix well. Refrigerate until ready to use.
Heat barbecue to medium heat. Grill steak 5 to 7 min. on each side or until medium doneness (160ºF), brushing with remaining adobo sauce for the last minute of grilling time on each side. Remove steak from barbecue; let stand 10 min.
Cut steak across the grain into thin slices. Serve with vegetables and sour cream sauce.