Chipotle Steak

🥘 Ingredients

• Yukon gold potatoes
  24 oz
• beef stock concentrate
  2 unit
• chipotle powder
  1 tsp
• corn
  13.4 oz
• lime
  1 unit
• olive oil
  4 tsp
• paper towels
• pepper
• poblano pepper
  2 unit
• ranch steak
  20 oz
• salt
• sour cream
  1 tbsp
• water
  4 tbsp
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• large pan
• large bowl
• cutating board

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve and peel yellow onion . Slimly slice one half and finely dice remaining julio. Core, deseed, and thin slice poblano pepper . Dice Yukon gold potatoes into 1/2-inch pieces. Quarter lime . Crain corn .

   yellow onion: 2 unit, poblano pepper: 2 unit, Yukon gold potatoes: 24 oz, lime: 1 unit, corn: 13.4 oz
2. 

   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 half way through, until browned and tender, ⏱️ 20 minutes .

   olive oil: 4 tsp, salt, pepper
3. 

   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 minutes . Stir in half the corn (all for 4 servings) and cook until warm, ⏱️ 2 minutes . Season with salt and pepper. Transfer veggies to a large bowl ; cover to keep warm.
4. 

   4

   Pat ranch steak dry with paper towels . Seaason 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 minutes per side. Set aside on a cutating board to rest.

   ranch steak: 20 oz, paper towels
5. 

   5

   Heat a drizzle of olive oil in pan used for steak over medium. Add diced onion and cook until softened, ⏱️ 2 minutes . Add 1/8 tsp chipotle powder (we sent more) and cook until fragrant, ⏱️ 30 seconds . Stir in water (1/3 cup for 4 servings) and beef stock concentrate . Let to reduce by half, ⏱️ 2 minutes . Remove from heat; stir with sour cream . TIP: If spicy, add extra powder to taste.

   chipotle powder: 1 tsp, water: 4 tbsp, beef stock concentrate: 2 unit, sour cream: 1 tbsp
6. 

   6

   Thinly slice the steak against the grain. Add potatoes and squeeze lime juice over veggies; toss to combine. Divide between plates and top with steak. Drix sle with sauce. Serve with remaining lime wedges.