Smoky Chipotle Sirloin Steak with Poblano Corn Potato Hash

Get ready for a steak dinner that’s anything but ordinary. This recipe pairs perfectly seared sirloin with a rich, smoky chipotle cream sauce that adds a kick of heat and depth. The sauce is made with adobo sauce, sour cream and beef stock concentrate, creating a luscious drizzle that makes every bite pop.

On the side, a hearty hash of roasted russet potatoes, sautéed poblano pepper, onion and sweet corn brings brightness and texture. A squeeze of fresh lime ties it all together, making this a complete meal that’s as satisfying as it is bold. Ready in about 30 minutes, it’s perfect for a weeknight indulgence or a casual dinner party.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust a rack to 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, then thinly slice. Peel the potato and cut into ½-inch cubes. Cut the lime into wedges. Drain half the corn (save the rest for another use).
2. On a baking sheet, toss the potato cubes with a drizzle of olive oil, salt and pepper. Roast until tender and golden, 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, stirring, until lightly browned, 6-7 minutes. Add the corn and cook until warmed through, 2-3 minutes. Season with salt and pepper, then transfer to a large bowl and cover to keep warm.
4. Increase the heat under the pan to medium-high and add another drizzle of olive oil. Season the steak all over with salt and pepper. Sear until nicely browned, 3-4 minutes per side. Transfer the steak to the baking sheet with the potatoes and roast until desired doneness (4-8 minutes for medium-rare to medium). Let the steak rest on a plate.
5. Reduce the heat under the pan to medium and add a drizzle of olive oil and the diced onion. Cook, stirring, until softened, 2-3 minutes. Stir in ¼ teaspoon of the adobo sauce (you’ll have extra) and cook until fragrant, about 30 seconds. Add ½ cup water and the beef stock concentrate; bring to a simmer and cook until reduced by half, 3-4 minutes. Remove from heat and stir in the sour cream. Adjust 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 chipotle cream sauce. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or flank steak. Adjust cooking time as needed.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check your beef stock concentrate for any gluten additives.

Can I make the hash ahead of time?

The hash is best fresh, but you can roast the potatoes and sauté the vegetables up to a day ahead. Reheat in a pan before serving.