HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAdobo Loco Steak
Adobo Loco Steak

Adobo Loco Steak

with a Poblano, Corn, and Crispy Potato Hash

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Are you as loco for adobo as we are? If not, it’s time to get on board. The chipotle-based, Mexican-style ingredient is used to flavor a creamy sauce that’s drizzled onto steak in this HelloFresh Hall of Fame recipe. It makes the meat pop and provides a deep, smoky contrast to the brightness of the potato poblano hash. The flavors are so sabroso that they’ll bring some better-than-so-so mojo to your plate.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit

Russet Potato

½ unit


1 unit


12 ounce

Sirloin Steak

1 ounce

Adobo Sauce

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber8 g
Protein46 g
Cholesterol110 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 450 degrees. Halve and peel onion. Thinly slice one half; finely dice the other. Core, seed, and thinly slice poblano. Peel potato and cut into ½-inch cubes. Cut lime into wedges. Drain half the corn (use the rest as you like).


Toss potato on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and crisp, 20-25 minutes, tossing halfway through.


Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add sliced onion and poblano to pan and cook, tossing, until lightly browned, 6-7 minutes. Add corn and cook, tossing, until warmed through, another 2-3 minutes. Season with salt and pepper. Transfer everything to a large bowl and cover to keep warm.


Increase heat under pan to medium-high and add a drizzle of olive oil. Season steak all over with salt and pepper. Sear in pan until surface is nicely browned, 3-4 minutes per side. Transfer to baking sheet with potato and roast in oven until steak reaches desired doneness, 4-8 minutes. Set aside on a plate to rest.


Reduce heat under pan to medium and add diced onion and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Toss in ¼ tsp adobo sauce (we sent more) and cook until fragrant, 30 seconds. Stir in ½ cup water and stock concentrate. Let simmer until reduced by half, 3-4 minutes. Remove from heat, then stir in sour cream. Add more adobo sauce to taste.


Thinly slice steak against the grain. Add potato and a squeeze of lime to bowl with veggies and toss to combine, then divide between plates and top with steak. Drizzle with sauce. Serve with lime wedges on the side for squeezing over.