HEB logo
Fiesta Steak Del Rio
Prep Time:
10 minutes
Cook Time:
25 minutes
Makes:
4 servings
Ingredients

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

* salt

* 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

Directions


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
ions.
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.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available