Smoky Adobo Steak with Poblano Corn Potato Hash

This smoky adobo steak recipe brings bold, Mexican-inspired flavors to your dinner table in under 40 minutes. A creamy chipotle sauce made with adobo sauce and sour cream perfectly complements the seared ranch steak, while the poblano, corn and crispy potato hash adds a fresh, vibrant contrast.

The combination of smoky, spicy and tangy elements makes this dish a crowd-pleaser. The potatoes are roasted until golden and tender, then tossed with sautéed poblano and corn, creating a hearty base for the sliced steak. A squeeze of lime at the end brightens every bite.

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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

10 ounce Ranch 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the upper position. Wash and dry all produce. Halve and peel the onion; thinly slice one half and finely dice the other. Core and seed the poblano pepper, then thinly slice. Peel the potato and cut into ½-inch cubes. Cut the lime into wedges. Drain half the corn from the container (reserve the rest for another use).
2. On a baking sheet, toss the potato cubes with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and crispy, 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onion and poblano; cook, tossing, until lightly browned, 6-7 minutes. Add the corn and cook until warmed through, 2-3 minutes. Season with salt and pepper. Transfer the mixture to a large bowl and cover to keep warm.
4. Increase the heat under the pan to medium-high and add a drizzle of olive oil. Season the steak all over with salt and pepper. Sear the steak until nicely browned, 3-4 minutes per side. Transfer the steak to the baking sheet with the potatoes and roast in the oven until it reaches your desired doneness, 4-8 minutes. Remove the steak to a plate and let it rest.
5. Reduce the heat under the pan to medium and add the diced onion with a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in ¼ teaspoon adobo sauce (you’ll have extra) and cook until fragrant, about 30 seconds. Add ½ cup water and the beef stock concentrate; let simmer until reduced by half, 3-4 minutes. Remove from heat and stir in the sour cream. Adjust with more adobo sauce to taste.
6. Thinly slice the steak against the grain. Add the roasted potatoes and a squeeze of lime to the bowl with the vegetables; toss to combine. Divide the hash between plates, top with sliced steak and drizzle with the adobo cream sauce. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with flank steak, sirloin or ribeye. Adjust cooking time based on thickness.

What can I use instead of adobo sauce?

If you don’t have adobo sauce, you can substitute with a mixture of chipotle powder, tomato paste and a splash of vinegar or use store-bought chipotle hot sauce.

Can I make this dish dairy-free?

Yes, replace the sour cream with a dairy-free alternative like coconut cream or a vegan sour cream. The sauce will still be creamy and flavorful.