Seared Steak with Creamy Chipotle Sauce and Crispy Potato Hash

This seared steak dinner brings together bold, smoky flavors and comforting textures. A perfectly cooked sirloin steak is topped with a creamy chipotle sauce that balances heat with tangy sour cream. On the side, a crispy potato hash features caramelized onion, roasted poblano pepper and sweet corn for a colorful and satisfying accompaniment.

Everything comes together in under an hour, making it an ideal weeknight meal that feels special. The chipotle sauce is made right in the same pan used for the steak, capturing all those delicious browned bits for maximum flavor.

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Ingredients

10 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Chipotles in AdoboView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

unit Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

8 g CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Halve, peel and thinly slice half the onion; finely chop the remaining half. Core, seed and remove the white ribs from the poblano, then thinly slice. Peel and chop the potato into ½-inch cubes. Cut the corn kernels off the cob. Chop the cilantro. Mince 1 chipotle pepper (reserve the rest for another use).
2. Toss the potato cubes on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 20-25 minutes, until golden and crispy.
3. Meanwhile, heat ½ tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and poblano; cook, stirring occasionally, 7-8 minutes until softened and lightly caramelized. Add the corn and cook 2-3 minutes more. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
4. Heat another ½ tablespoon oil in the same skillet over medium-high heat. Season the steak generously with salt and pepper. Sear for 3-4 minutes per side until golden brown.
5. Transfer the steak to the baking sheet with the potatoes and roast to desired doneness, 4-7 minutes more. Let the steak rest for 5 minutes before slicing.
6. While the steak rests, make the sauce: add the chopped onion to the skillet (add a teaspoon of oil if needed) and cook over medium heat for 3-4 minutes until softened. Stir in the minced chipotle and cook 30 seconds. Add ½ cup water and the veggie stock concentrate; simmer until reduced by half. Remove from heat and stir in the sour cream. Season with salt and pepper.
7. Toss the roasted potatoes with the reserved vegetable hash. Thinly slice the steak against the grain. Serve the hash topped with sliced steak and chipotle sauce. Garnish with chopped cilantro.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye, New York strip or flank steak. Adjust cooking time accordingly.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for a similar tangy creaminess.

Can I make this dairy-free?

Use a dairy-free sour cream alternative and skip the butter. The sauce will still be delicious.