Seared Steak and Creamy Chipotle Pan Sauce

This was a great take on a steak and potatoes meal with a bit of added spice.  The poblanos provided a nice crunchy heat and the chipotle in adobe a smokiness.

The kit contained a sirloin steak, russet potato, onion, cob of corn and a poblano.  There was also a tube of sour cream and one of beef concentrate.  A 3.5 ounce can of chipotle in adobo was also inside.  The recipe only called for a quarter teaspoon of the sauce.  Since I always have chipotle in adobe in my freezer, I just used a little it and kept the can sealed.   It's a good tip, though.  If you have leftover chipotle in adobe, it will last months in a zipper bag in your freezer.  When you're ready to use it, just slice off a frozen chunk.

The recipe starts with preheating your oven to 450.  Then turn to the veggies.  Slice the poblano and half the onion.  Dice the other half.  Cut the corn kernels off the cob.  Peel and chop the potato.   Toss the potato with some olive oil, salt and pepper (not included). Toss in the oven for 20-25 minutes.  I turned them halfway through so they would crisp up on both sides.

While that's in the oven, focus on the peppers and onion, putting them in a hot pan on the stove with a little oil.  Once they're carmelized, toss in the corn kernels.  Salt and pepper and you're done.  Put that in a bowl, so you can reuse the hot pan for the main attraction - the steaks.   Sear them with a little more oil to your desired level of doneness - for me, that's medium rare, so I only left them about three minutes per side.   The recipe said to place them on the sheet pan with the potatoes in the oven for 5 minutes or so to finish cooking, but the steak felt cooked enough to me, so I skipped that step.
Using the same pan, the next step is the sauce.  Add the diced onion, adobo sauce, water and beef concentrate and simmer until it's reduced. Add the sour cream to that mixture until melts in.  Slice your steak and plate.  I piled up the potatoes, topped with hash and then steak and finished the whole thing with the sauce.  The recipe photo showed just a teaspoon of the sauce, but there's so much I poured it all over the steak.  I can see why they left it off for pictures; it wasn't too pretty, but it tasted great.

This was one of our favorite meal, so far.  The steak was a pretty good cut, tender and juicy and the hash and sauce had just the right amount of heat to keep you coming back for more.

Another delicious meal had me ready to try Jerk Chicken and Peach Skewers the next day!