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Chipotle Hanger Steak with Sour Cream Mashed Sweet Potatoes

Photo: Hector Manuel Sanchez

Serves 4 (serving size: 3 oz. steak and about 2/3 cup potatoes)

Hanger steak is a flavor-packed cut of beef from between the rib and the loin. You may have to ask for it at the butcher's counter; if you can't find it, a different flat cut, like flank or skirt steak, works just as well. If your steak is thicker than 1 inch, it may require a slightly longer cook time or a quick finish in a 400°F oven. If you loved grandma's hamburger steak suppers growing up, this grown up version is guaranteed to make you cheer. It has all the comfort-style food you crave in a more attractive, satisfying package.


  • 1 tablespoon chopped chipotle chiles, canned in adobo sauce
  • 2 teaspoons adobo sauce
  • 2 teaspoons olive oil
  • 1 teaspoon black pepper, divided
  • 5/8 teaspoon kosher salt, divided
  • 1 (16-oz.) hanger steak
  • 1 (24-oz.) pkg. refrigerated mashed sweet potatoes (such as Simply Potatoes)
  • 1/2 cup light sour cream
  • 2 tablespoons sliced green onions

Nutrition Information

  • calories 375
  • fat 14 g
  • satfat 5.3 g
  • monofat 5 g
  • polyfat 0.6 g
  • protein 28 g
  • carbohydrate 31 g
  • fiber 3 g
  • cholesterol 45 mg
  • iron 5 mg
  • sodium 653 mg
  • calcium 10 mg
  • sugars 20 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat a grill pan over medium-high. Combine chipotle, adobo sauce, oil, 1/4 teaspoon black pepper, and 3/8 teaspoon salt. Rub mixture evenly over both sides of steak. Place steak on pan; cook 3 to 4 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board; let stand 5 minutes. Cut steak across the grain into thin slices.

  2. Heat potatoes according to package directions. Stir in sour cream, remaining 3/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Divide steak and potatoes evenly among 4 plates. Sprinkle with onions.