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Grilled steak with chile sauce, baked potatoes and salad

1 hour 15 minutes
4 servings
  • 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.
  • Ingredients
  • Method

Ingredients

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

Method

  1. Turn your grill on and get it nice and hot. Place the dried chiles in a medium, heat-safe bowl.
  2. In a medium pot, stir the onion, garlic, and broth to combine. Bring the mixture to a boil over medium-high heat.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. While the steaks cook, toss the corn, tomatoes, parsley, spinach, lime juice to combine, and add salt and freshly ground black pepper to taste.
  8. 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.

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