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 charred 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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

340 g

Yukon Potato

75 g

Poblano Pepper

¾ cup

Corn Kernels

113 g

Onion, chopped

7 g


1 tbsp

Adobo Sauce

1 unit

Beef Broth Concentrate

3 tbsp

Sour Cream


Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2669 kJ
Calories638 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber7 g
Protein42 g
Cholesterol79 mg
Sodium443 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F. (To roast the potatoes.) Start prepping when the oven comes up to temperature!


Prep: Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Roughly chop the cilantro.


Cook the potatoes: Toss the potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the oven until golden-brown and crispy, 25-28 min.


Start the hash: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then half the onion, corn and the poblano. Cook, stirring occasionally until softened and browned, 7-8 min. Season with salt and pepper. Set aside in a medium bowl. Cover with a lid or foil to keep warm.


Cook the steak: Heat a drizzle of oil in the same pan. Season the steak with salt and pepper. Add the steak to the pan and sear 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.


Make the pan sauce: Reduce the heat to medium. Add the remaining onion to the same pan. Cook until softened, 3-4 min. Add 1/2 cup water (double for 4 people), broth concentrate(s) and as much adobo sauce as you like! Bring to a boil, the remove from the heat. Stir in the sour cream.


Finish and serve: Toss the roasted potatoes with the veggie hash mixture. Thinly slice the steak. Plate the hash, then top with the sliced steak and drizzle with the pan sauce. Sprinkle with cilantro and enjoy!