Chipotle Steak
with a Poblano, Corn, and Crispy Potato Hash
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. In fact, the flavors are so sabroso that they’ll bring some better-than-so-so mojo to your plate.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Poblano Pepper
12 ounce
Yukon Gold Potatoes
1 unit
Lime
13.4 ounce
Corn
10 ounce
Ranch Steak
1 teaspoon
Chipotle Powder
1 unit
Beef Stock Concentrate
2 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve and peel onion. Thinly slice one half; finely dice remaining. Core, deseed, and thinly slice poblano. Dice potatoes into ½-inch pieces. Quarter lime. Drain corn.
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add sliced onion and poblano and cook, stirring, until lightly browned and tender, 6-7 minutes. Add half the corn (all for 4 servings) and cook, stirring, until warmed through, 2-3 minutes more. Season with salt and pepper. Transfer veggies to a large bowl; cover to keep warm.
Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in same pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Set aside on a cutting board to rest.
Heat a drizzle of olive oil in pan used for steak over medium heat. Add diced onion and cook, stirring, until softened, 2-3 minutes. Stir in ⅛ tsp chipotle powder (we sent more) and cook until fragrant, 20-30 seconds. Stir in ¼ cup water (⅓ cup for 4 servings) and stock concentrate. Let simmer until reduced by half, 2-3 minutes. Remove from heat; stir in sour cream. TIP: If you like things spicy, add more chipotle powder to taste.
Thinly slice steak against the grain. Add potatoes and a squeeze of lime juice to bowl with veggies; toss to combine, then divide between plates. Top veggies with steak and drizzle steak with sauce. Serve with remaining lime wedges on the side.
