Chipotle steak with sweet potato chips

Chipotle steak with sweet potato chips
  • Serves: 1
  • Prep time: Ready in 25 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Sweet potato chips are the ideal accompaniment for this Free feast.


  • 1 large sweet potato, peeled and cut into chips
  • salt and freshly ground black pepper
  • low calorie cooking spray
  • 1 small red pepper, deseeded and cut into wedges
  • 8 baby sweetcorn
  • large pinch of chipotle chilli powder or flakes (see tip)
  • large pinch of paprika
  • pinch of garlic salt
  • 1 lean beef steak such as fillet or sirloin, visible fat removed
  • juice of ½ lime, plus a wedge to serve
  • small handful of roughly chopped fresh coriander


  1. Cook the sweet potato chips in a saucepan of lightly salted boiling water over a high heat for 5-6 minutes or until just tender. Drain well and tip into a bowl then toss with a little seasoning and spray with low calorie cooking spray.
  2. Put the red pepper and sweetcorn in another bowl, spray with low calorie cooking spray and set aside.
  3. Mix the chipotle powder, paprika and garlic salt in a small bowl. Spray the steak on both sides with low calorie cooking spray and rub with the chipotle mixture to coat.
  4. Place a large non-stick griddle pan over a high heat. When smoking hot, add the steak, red pepper and sweetcorn and cook for 2 minutes. Turn the steak and peppers over and shake the pan to move the sweetcorn.
  5. Add the sweet potato chips and cook for a further 2-3 minutes, turning the vegetables frequently. Remove the steak from the pan and leave to rest for 1-2 minutes. Sprinkle the lime juice over the vegetables and shake the pan to coat well.
  6. Put the steak and all the vegetables on a plate, scatter over the coriander and serve hot with a lime wedge.

Tip: Most supermarkets stock chipotle powder, chipotle flakes or dried chipotle chillies.

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