Adobo Loco Steak

| Allergens

Milk

| Total Time

30 Minutes

| Servings

| Calories

600 Kcal

Ingredients

1 unit Yellow Onion
1 unit Poblano Pepper
1 unit Russet Potato
½ unit Lime
1 unit Corn
12 ounce Sirloin Steak
1 ounce Adobo Sauce
1 unit Beef Stock Concentrate
2 tablespoon Sour Cream
4 teaspoon Olive Oil
Salt
Pepper

Instructions

Preheat and Prep

Wash and dry all produce. Preheat oven to 450 degrees. Halve and peel onion. Thinly slice one half; finely dice the other. Core, seed, and thinly slice poblano. Peel potato and cut into ½-inch cubes. Cut lime into wedges. Drain half the corn (use the rest as you like).

Roast Potato

Toss potato on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and crisp, 20-25 minutes, tossing halfway through.

Cook Veggies

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add sliced onion and poblano to pan and cook, tossing, until lightly browned, 6-7 minutes. Add corn and cook, tossing, until warmed through, another 2-3 minutes. Season with salt and pepper. Transfer everything to a large bowl and cover to keep warm.

Cook Steak

Increase heat under pan to medium-high and add a drizzle of olive oil. Season steak all over with salt and pepper. Sear in pan until surface is nicely browned, 3-4 minutes per side. Transfer to baking sheet with potato and roast in oven until steak reaches desired doneness, 4-8 minutes. Set aside on a plate to rest.

Make Sauce

Reduce heat under pan to medium and add diced onion and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Toss in ¼ tsp adobo sauce (we sent more) and cook until fragrant, 30 seconds. Stir in ½ cup water and stock concentrate. Let simmer until reduced by half, 3-4 minutes. Remove from heat, then stir in sour cream. Add more adobo sauce to taste.

Finish and Serve

Thinly slice steak against the grain. Add potato and a squeeze of lime to bowl with veggies and toss to combine, then divide between plates and top with steak. Drizzle with sauce. Serve with lime wedges on the side for squeezing over.