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Grilled steak with chile sauce, baked potatoes and salad
1 hour 15 minutes
- Preparation time:
- Cooking time:
- Total time:
This is a traditional grilled steak dinner with a kick! The chile sauce is a cinch to blend together and it’s packed with flavor and a little heat.
2 dried Ancho chiles (or other medium dried chile), stems removed
1 small white onion, minced
3 garlic cloves, smashed and peeled
2 cups reduced-sodium chicken broth
1½ Tbsp. Worcestershire sauce
4 (6-oz.) lean steaks (such as sirloin tip or top round), all visible fat removed
2 lemons, halved
1 Tbsp. garlic powder
For the sides:
4 large russet potatoes
3 ears corn, husks removed and kernels cut off the cob
2 pints cherry tomatoes, halved
½ cup parsley leaves
1 (5-oz.) bag baby spinach
Juice of 2 limes
Fat-free plain Greek yogurt, for serving
Chopped chives, for serving
- Turn your grill on and get it nice and hot. Place the dried chiles in a medium, heat-safe bowl.
- In a medium pot, stir the onion, garlic, and broth to combine. Bring the mixture to a boil over medium-high heat.
- Pour the hot broth mixture over the chiles, and let sit for 15 minutes. Transfer to a blender or food processor and blend until smooth. Add water as needed to achieve a thick, but drizzle-able sauce. Reserve.
- Sprinkle the Worcestershire sauce over the steals and rub it in slightly. Cover with plastic wrap and let sit at room temperature for 15 minutes.
- While the steak rests, preheat the oven to 375°F. Poke the potatoes all over with a fork, and wrap in foil. Bake until fork tender, 45-50 minutes. Keep wrapped in foil (you can bring them out to the grill with you like this to keep them warm).
- Season the steaks with salt and freshly ground black pepper, then place them on the grill. Grill to desired doneness (about 10-12 minutes for medium-rare). Flip as needed during cooking. When the steaks come off the grill, squeeze ½ lemon over each steak and season with garlic powder.
- While the steaks cook, toss the corn, tomatoes, parsley, spinach, lime juice to combine, and add salt and freshly ground black pepper to taste.
- To serve, divide the steaks, potatoes and salad among four plates, and add the chile sauce on top of the steak or serve on the side. Top the potatoes with fat-free plain Greek yogurt and chopped chives.