Seared Steak and Creamy Chipotle Pan Sauce
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Seared Steak and Creamy Chipotle Pan Sauce

Seared Steak and Creamy Chipotle Pan Sauce

with Poblano, Corn, and Crispy Potato Hash

This crispy potato hash has it all: caramelized onion, smoky poblano pepper, and sweet corn. But the BEST part is the creamy chipotle sauce. Top it all with a drizzle of tangy sour cream for a perfect balance to the dish’s subtle spice.


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

Total Time30 minutes
Prep Time


serving amount

1 unit

Corn on the Cob

1 unit

Poblano Pepper

12 ounce

Russet Potato

1 unit

Yellow Onion

12 ounce

Sirloin Steak

3.5 ounce

Chipotles in Adobo

(Contains Soy)

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories564 kcal
Energy (kJ)2360 kJ
Fat22 g
Saturated Fat8 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber7 g
Protein44 g
Cholesterol348 mg
Sodium524 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.


Baking Sheet
Large Bowl
Large Pan



Wash and dry all produce. reheat the oven to 450 degrees. Halve, peel, and thinly slice half the onion. Finely dice the remaining half. Core, seed, and thinly slice the poblano pepper. Cut the corn kernels off the cob. Peel and chop the potato into ½-inch cubes.

Roast the potatoes

Toss the potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing once, until golden brown and crispy.

Start the hash

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onion and poblano pepper to the pan and cook, tossing, for 6-7 minutes, until slightly caramelized. Add the corn to the pan and cook, tossing, for another 2-3 minutes. Season with salt and pepper. Set aside in a large bowl, covered, to keep warm.

Cook the steak

Heat a drizzle of olive oil in the same pan over high heat. Season the steak on all sides with salt and pepper. Sear the steak 3-4 minutes per side, until golden brown. Place the steak onto the baking sheet with the potatoes. Return to the oven for 4-8 minutes, until cooked to desired doneness. Set aside to rest for 5 minutes.


Make the sauce: Add the diced onion and a drizzle of olive oil to the same pan you cooked the steak in over medium heat. Cook, tossing, for 2-3 minutes, until softened. Removing the sauce from around the pepper, add ¼ teaspoon adobo sauce to the pan (you can always add more later!). Cook 30 seconds. Stir in ½ cup water and the beef stock concentrate, and simmer until reduced by half. Remove from heat, and stir in the sour cream. Taste before adding more adobo sauce, if desired.


Finish: Toss the potatoes into the bowl with the veggie hash. Thinly slice the steak against the grain. Plate the hash, then top with the sliced steak and creamy chipotle sauce. Enjoy!