Spiced Steak with Roasted Potatoes & Onions

Ingredients

• 1  chipotle pepper in adobo sauce plus 4-/2 tsp. reserved adobo sauce canned divided
• 0.3 cup bull's-eye original barbecue sauce 
• 1.5 lb beef round steak boneless (London broil)
• 0.8 tsp pepper black divided
• 2 tsp chili powder 
• 1 cup knudsen cream sour
• 6 cloves garlic 
• 2 Tbsp olive oil 
• 2  onions cut into wedges
• 0.5 tsp oregano leaves dried
• 1.5 lb potatoes red halved ( 15)

Equipment

• bowl
• frying pan
• oven
• grill
• aluminum foil

Directions

1. Mix chili powder, oregano and 1/2 tsp. black pepper; rub onto both sides of steak. Refrigerate 30 min.
2. Heat oven to 425F.
3. Combine potatoes, onions, garlic, oil and remaining black pepper.
4. Place in shallow foil-lined pan.
5. Bake 40 to 45 min. or until potatoes are golden brown and onions are tender, stirring after 25 min.
6. Chop chipotle pepper finely; place in small bowl.
7. Add sour cream, barbecue sauce and 1-1/2 tsp. of the reserved adobo sauce; mix well. Refrigerate until ready to use.
8. Heat grill. Grill steak 5 to 7 min. on each side or until medium doneness (160F), brushing with remaining 1 Tbsp. reserved adobo sauce for the last minute of grilling on each side.
9. Remove meat from grill; let stand 10 min.
10. Cut steak across the grain into thin slices.
11. Serve with potatoes, onions and sour cream sauce.