Sunday afternoon is here and your week is looking busy. You need a meal that works as hard as you do. This chipotle steak potato meal prep is the answer to your lunch stress.
It delivers high protein and bold flavors in every bite. Your kitchen will smell like a gourmet grill house. You will feel completely satisfied and fueled for your day.
Why This Recipe Is a Winner
This recipe is perfect for a healthy reset after a busy weekend. It combines hearty steak with comforting roasted potatoes. The creamy sauce adds a touch of luxury without the extra calories. You get restaurant-quality flavors right from your own fridge.
It is incredibly budget-friendly compared to ordering takeout every day. You can prep four full meals in under an hour. This recipe is a total game-changer for your weekly routine.
Simple Method
Making this dish is very straightforward and beginner-friendly. You simply roast your potatoes while you sear the steak. The sauce comes together in one small bowl with no cooking required. You will love how quick and easy the process feels.
Even if you are new to cooking steak, this method is foolproof. Cutting the meat into cubes ensures even and fast cooking every time. You can handle this with total confidence.
Ingredients You’ll Need
These are simple, wholesome ingredients you can find at any grocery store.
- 1.5 lbs flank steak, cut into 1-inch cubes
- 1.5 lbs red potatoes, cubed
- 2 tablespoons olive oil, divided
- 1 cup non-fat plain Greek yogurt
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
Step-by-Step
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed potatoes with 1 tablespoon of olive oil, dried oregano, and a pinch of salt and pepper.
- Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and tender.
- While potatoes roast, season the steak cubes with smoked paprika, garlic powder, salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Sear the steak cubes for 5-7 minutes, turning occasionally, until browned and cooked to desired doneness.
- In a small mixing bowl, whisk together the Greek yogurt, minced chipotle peppers, lime juice, honey, and salt until a smooth sauce forms.
- Divide the roasted potatoes and seared steak evenly among four meal prep containers.
- Top each portion with a generous drizzle of the creamy chipotle sauce and optional fresh cilantro.
Best Ways to Enjoy It
Serve these bowls warm for a cozy and filling lunch. You can add a side of steamed broccoli or a fresh green salad. A squeeze of fresh lime juice right before eating brightens all the flavors. Pack these into your favorite glass containers for easy weekday lunches.
Storage & Reheating
Store your assembled containers in the fridge for up to four days. Keep the extra sauce in a small separate container if possible. Reheat the steak and potatoes in the microwave for about 90 seconds. Drizzle the creamy chipotle sauce on after heating to keep it fresh. This ensures the steak stays tender and juicy all week long.
Tips for Best Results
- Don’t skip the honey in the sauce to balance the heat.
- Avoid crowding the skillet so the steak sears instead of steams.
- Use a high-smoke point oil like avocado oil if you prefer.
- Prep the sauce the night before to let the flavors meld.
- Choose red potatoes because they hold their shape well when reheated.
- Cut your steak cubes into uniform sizes for even cooking.
Ways to Switch It Up
- Swap the steak for chicken breast for a leaner protein option.
- Use sweet potatoes instead of red potatoes for extra fiber.
- Add roasted bell peppers and onions for a fajita-style vibe.
- Make it a bowl by serving everything over a bed of quinoa.
Common Questions
Is this recipe very spicy?
The chipotle peppers provide a medium kick. You can use less adobo sauce if you prefer a milder flavor. The Greek yogurt helps cool down the heat significantly.
Can I freeze this meal prep?
The steak and potatoes freeze well for up to three months. However, the Greek yogurt sauce may separate when thawed. I recommend making the sauce fresh when you are ready to eat.
I hope this recipe makes your busy week feel a little lighter and more delicious. There is nothing like a high-protein meal to keep you going strong. Enjoy every bite of your hard work!
— Katie Wood
High Protein Creamy Chipotle Steak Potato Meal Prep
Ingredients
- 1.5 lbs flank steak, cut into 1-inch cubes
- 1.5 lbs red potatoes, cubed
- 2 tablespoons olive oil, divided
- 1 cup non -fat plain Greek yogurt
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon hone y
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed potatoes with 1 tablespoon of olive oil, dried oregano, and a pinch of salt and pepper.
- Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and tender.
- While potatoes roast, season the steak cubes with smoked paprika, garlic powder, salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Sear the steak cubes for 5-7 minutes, turning occasionally, until browned and cooked to desired doneness.
- In a small mixing bowl, whisk together the Greek yogurt, minced chipotle peppers, lime juice, honey, and salt until a smooth sauce forms.
- Divide the roasted potatoes and seared steak evenly among four meal prep containers.
- Top each portion with a generous drizzle of the creamy chipotle sauce and optional fresh cilantro.
