Chipotle Steak

Name: Chipotle Steak with a Poblano, Corn, and Crispy Potato Hash
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1 unit Poblano Pepper; 12 oz Potato; 1 Lime; 13.4 oz Corn; 10 oz Steak; 1 tsp Chipotle Powder; 1 unit Beef Stock Concentrate; 2 tbsp Sour Cream; 4 tsp Olive Oil; Salt; Black Pepper

with a Poblano, Corn, and Crispy Potato Hash

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Poblano Pepper
12 oz Potato
1 Lime
13.4 oz Corn
10 oz Steak
1 tsp Chipotle Powder
1 unit Beef Stock Concentrate
2 tbsp Sour Cream
4 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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