1 lb. Beef Center-Cut Top Sirloin Steak, cut 1-inch thick
1 (14-1/2 oz.) can beef broth
3 sun-dried tomatoes
2 dried chipotle peppers
* coarse ground black pepper
2 tablespoons olive oil
2 tablespoons flour
1 tsp. ground cumin
1 cup finely shredded Cheddar cheese
1/2 cup chopped green onions
* cilantro sprigs for garnish
Heat charcoal or gas grill, or heat oven to broil.
Bring beef broth, tomatoes and dried peppers to a boil in a small sauc
epan. Simmer 3 minutes. Remove from heat and let stand 15 minutes.
Season both sides of steak with salt and pepper. Grill 8 minutes per
side over Medium coals or broil 8 to 10 minutes per side. Remove when
a thermometer inserted in center reads 140 degrees F for Medium Rare o
r 150 degrees F for Medium. Let steak stand 5 minutes. Cut into 4 port
While steak cooks, pour broth, peppers and tomatoes into blender. Ble
nd 30 seconds. Strain pureed mixture through a strainer, reserving the
liquid for sauce.
Blend oil and flour in a saucepan or skillet over Medium heat; stir un
til lightly browned to make a roux. Add cumin and then whisk in reserv
ed liquid until thickened. Top steaks with sauce, sprinkle with cheese
and green onions. Garnish with cilantro.
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