Chipotle Steak And Queso Hash Recipe

Marinate steak

In a shallow bowl or zip-top bag combine 2 tablespoons minced chipotle in adobo, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons minced garlic, 1 teaspoon ground cumin, 1 teaspoon kosher salt and 1 teaspoon black pepper. Add the steak, turn to coat, cover or seal and refrigerate for at least 30 minutes and up to 4 hours.

Cook steak

Remove steak from refrigerator 15 minutes before cooking. Heat a cast-iron skillet or grill over medium-high heat until very hot. Pat steak dry with paper towel. Add a drizzle of oil to skillet if using. Sear steak 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C) or longer to desired doneness. Transfer to a cutting board and let rest 8-10 minutes, then slice thinly against the grain into bite-sized strips.

Par-cook potatoes

Bring a medium pot of salted water to a boil. Add the diced potatoes and cook 5 minutes until just tender but not falling apart. Drain and spread on a plate to dry for a few minutes.

Sauté vegetables

While potatoes dry, heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the diced onion and cook 3 minutes until starting to soften. Add red bell pepper and minced jalapeño and cook another 2-3 minutes until vegetables soften.

Crisp potatoes

Add the par-cooked potatoes to the skillet in a single layer. Let cook undisturbed 3-4 minutes to develop a golden crust, then toss and press down again, cooking another 3-4 minutes until potatoes are crisp and browned in spots. Sprinkle 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper during this step. Taste and adjust seasoning. Stir in 2 tablespoons chopped cilantro off heat.

Combine with steak

Add the sliced chipotle steak to the skillet with the potatoes just to warm through, tossing gently to combine and distribute meat evenly.

Prepare cheese slurry

In a small bowl whisk 1 teaspoon cornstarch into 2 tablespoons of the 1 cup milk until smooth.

Make queso

In a small saucepan over medium-low heat combine the remaining milk, 2 ounces cream cheese, 1 teaspoon ground cumin, 1 teaspoon minced chipotle, and 1 teaspoon lime juice. Stir until warm and cream cheese has begun to melt. Whisk in the cornstarch-milk slurry and continue to cook, stirring, until mixture thickens slightly (2-3 minutes). Reduce heat to low and gradually stir in 1 cup grated sharp cheddar and 1 cup grated Monterey Jack, a handful at a time, stirring until fully melted and smooth. Season with 1 teaspoon salt and adjust chipotle or lime to taste. Keep warm on lowest heat, stirring occasionally.

(Optional) Fry eggs

If using eggs, heat a nonstick skillet over medium with a small amount of oil or butter and fry eggs to desired doneness (sunny-side or over-easy recommended). Season with salt and pepper.

Plate the hash: divide the potato and steak hash among 4 plates (or 2 large servings). Spoon warm queso over the top or serve on the side. Top with fried eggs if using, sliced avocado, and scatter sliced green onions. Serve with lime wedges to squeeze over everything.

Leftovers & notes: Queso will thicken as it cools; rewarm gently with a splash of milk. Potatoes are best eaten the day of cooking but reheat in a skillet to restore crispness.