Mix chili powder, oregano and 1/2 tsp. black pepper; rub onto both sides of steak. Refrigerate 30 min.
Heat oven to 425ºF. Combine potatoes, onions, garlic, oil and remaining black pepper. Place in shallow foil-lined pan. Bake 40 to 45 min. or until potatoes are golden brown and onions are tender, stirring after 25 min.
Chop chipotle pepper finely; place in small bowl. Add sour cream, barbecue sauce and 1-1/2 tsp. of the reserved adobo sauce; mix well. Refrigerate until ready to use.
Heat grill. Grill steak 5 to 7 min. on each side or until medium doneness (160ºF), brushing with remaining 1 Tbsp. reserved adobo sauce for the last minute of grilling on each side. Remove meat from grill; let stand 10 min.
Cut steak across the grain into thin slices. Serve with potatoes, onions and sour cream sauce.
Serve sliced steak on grilled Italian bread. Cut Italian bread into 3/4-inch-thick slices; brush both sides lightly with olive oil. Rub bread with cut edge of raw garlic clove. Grill on both sides until golden brown. Spread with some of the sour cream sauce; top with sliced meat. Serve as open-face sandwiches with potatoes and onions on the side.
This spicy sour cream sauce is also great when used as a sandwich spread, topping for hot baked potatoes or dipping sauce for onion rings or french fries.
Prepare using a variety of colored potatoes, such as red, Yukon gold and purple. You can either create the mix yourself or purchase a pre-mixed bag available in the produce section of larger supermarkets.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.