Chipotle Adobo Sirloin with Crispy Potato, Poblano and Corn Hash

This skillet-and-sheet-pan steak dinner brings together browned sirloin, crisp roasted potato, sweet corn and lightly charred poblano for a colorful, satisfying plate.

The finishing touch is a smoky adobo cream sauce made right in the pan with onion, beef stock concentrate and sour cream. A squeeze of lime keeps the rich steak and sauce tasting bright.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.5 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 ounce Adobo SauceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry the produce. Halve and peel the onion; thinly slice one half and finely dice the other. Core, seed and thinly slice the poblano. Peel the potato and cut it into 1/2-inch cubes. Cut the lime into wedges. Drain the corn and set aside half for this recipe.
2. Spread the potato cubes on a baking sheet. Toss with a drizzle of olive oil, salt and pepper. Roast until tender inside and crisp at the edges, 20 to 25 minutes, tossing halfway through.
3. While the potato roasts, heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onion and poblano. Cook, tossing occasionally, until lightly browned, 6 to 7 minutes.
4. Add the corn to the pan and cook until warmed through, 2 to 3 minutes more. Season with salt and pepper. Transfer the vegetable mixture to a large bowl and cover to keep warm.
5. Increase the heat under the same pan to medium-high and add another drizzle of olive oil. Season the steak all over with salt and pepper. Sear until nicely browned, 3 to 4 minutes per side.
6. Transfer the seared steak to the baking sheet with the potato. Roast until it reaches your desired doneness, 4 to 8 minutes. Move the steak to a plate and let it rest.
7. Reduce the pan heat to medium. Add the diced onion and another drizzle of olive oil. Cook, tossing, until softened, 2 to 3 minutes.
8. Stir in 1/4 teaspoon adobo sauce and cook until fragrant, about 30 seconds. Add 1/2 cup water and the beef stock concentrate. Simmer until reduced by half, 3 to 4 minutes.
9. Remove the pan from the heat and stir in the sour cream. Taste and add more adobo sauce if you want a smokier, spicier sauce.
10. Thinly slice the rested steak against the grain. Add the roasted potato and a squeeze of lime to the bowl with the vegetables and toss to combine.
11. Divide the potato, poblano, corn and onion hash between plates. Top with sliced steak, drizzle with the adobo cream sauce and serve with the remaining lime wedges.

Recipe Tips

FAQ

How spicy is this steak dinner?

The heat comes from the adobo sauce. The method starts with just 1/4 teaspoon in the sauce, then lets you add more to taste.

How much corn should I use?

For the 2-serving version, drain the corn and use half in the hash. Save the rest for another use.

Why do I finish the steak in the oven?

The pan gives the steak a browned crust first, while the oven finishes cooking it to your preferred doneness.

What does the lime do in the hash?

A squeeze of lime is tossed with the roasted potato and vegetables at the end to brighten the smoky, creamy flavors.

Does this recipe contain dairy?

Yes. The sauce includes sour cream, so the recipe contains milk.