Creamy Chipotle Steak

Carefully toss potatoes on preheated baking sheet with a large drizzle of oil and a pinch of salt and pepper. (Tongs are the best tool for this job!) Roast until golden brown and crispy, 25-30 minutes.

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until slightly softened, about 4 minutes. Add onion and cook, stirring, until softened, about 4 minutes more. Add half the corn (use all for 4p) and cook, stirring, until lightly charred, 3-4 minutes. Season with salt and pepper. Turn off heat; set aside in a medium bowl. Wipe out pan.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add seasoned steak and cook until browned and cooked to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest for 5 minutes. Wipe out pan. Add a drizzle of oil and scallion whites to same pan over low heat. Cook until softened, about 1 minute.

Stir stock concentrate and ¼ cup water (⅓ cup for 4p) into pan. Cook until slightly thickened, 1-2 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4p), sour cream, a squeeze of lime juice, and a pinch of chipotle powder (add as much or as little as you’d like). Stir potatoes, a squeeze of lime juice, and a pinch of chipotle powder into corn mixture.