Seared Steak and Creamy Chipotle Pan-Sauce

Seared Steak and Creamy Chipotle Pan-Sauce

with Poblano, Corn, and Crispy Potato Hash

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This crispy potato hash has it all: caramelized onion, smoky poblano pepper, and sweet corn for contrast. The real kicker to this dish is the creamy chipotle sauce—cooled off by tangy sour cream, it’s the perfect balance of creamy and spicy.


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

Total Time40 minutes
Cooking difficultyLevel 2

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce

Sirloin Steak

1 unit

Chipotles in Adobo


2 tablespoon

Sour Cream


1 unit

Yellow Onion

1 unit

Corn on the Cob

1 unit

Russet Potatoes

8 g

Poblano Pepper

1 unit


2 tablespoon

Veggie Stock Concentrate

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2882.7760000000003 kJ
Calories689 kcal
Fat32 g
Carbohydrate65 g
Dietary Fiber7 g
Protein49 g
Sodium681 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
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. Halve, peel, and thinly slice half the onion. Finely chop the remaining half onion. Core, seed, and remove the white ribs from the poblano, then thinly slice. Peel and chop the potato into ½-inch cubes. Cut the corn kernels off the cob. Chop the cilantro. Mince 1 chipotle pepper. Reserve remaining peppers in a airtight container for another use.


Cook the potatoes: toss the potatoes on a baking sheet with 1 tablespoon oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and crispy.


Meanwhile, start the hash: heat ½ tablespoon oil in a large pan over medium heat. Add the sliced onion and poblano to the pan and cook, tossing, 7-8 minutes, until softened and slightly caramelized. Add the corn to the pan and cook, tossing, another 2-3 minutes. Season with salt and pepper and set aside, covered, to keep warm.


Cook the steak: heat ½ tablespoon oil in the same pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and sear 3-4 minutes per side, until golden brown.


Place the steak on the same baking sheet as the potatoes and return to the oven to finish cooking to desired doneness, 4-7 more minutes. Set aside and let rest for 5 minutes.


Meanwhile, make the chipotle pan sauce: add the chopped onion to the same pan you cooked the steak in over medium heat, adding a teaspoon of oil if necessary. Cook, tossing, 3-4 minutes, until softened. Add the chopped chipotle (to taste) to the pan and cook 30 seconds, until fragrant. Stir ½ cup water and the beef stock concentrate to the pan and simmer until thickened and reduced by half. Remove from heat and stir in the sour cream. Taste and season with salt and pepper.


Remove the potatoes from the baking sheet and toss with the vegetable mixture. Thinly slice the steak against the grain. Plate the potato hash, then top with the sliced steak and spicy chipotle sauce. Sprinkle with cilantro and enjoy!