Seared Steak and Creamy Chipotle Pan Sauce

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.

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.

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.