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Fiesta Steak Del Rio
Prep Time:
10 minutes
Cook Time:
25 minutes
4 servings

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


Heat charcoal or gas grill, or heat oven to broil.
Bring beef broth, tomatoes and dried peppers to a boil in a small saucepan. Simmer 3 minut
es. Remove from heat and let stand 15 minutes.
Season both sides of steak with salt and pepper. Grill 8 minutes per side over Medium coa
ls or broil 8 to 10 minutes per side. Remove when a thermometer inserted in center reads 1
40 degrees F for Medium Rare or 150 degrees F for Medium. Let steak stand 5 minutes. Cut i
nto 4 portions.
While steak cooks, pour broth, peppers and tomatoes into blender. Blend 30 seconds. Strai
n pureed mixture through a strainer, reserving the liquid for sauce.
Blend oil and flour in a saucepan or skillet over Medium heat; stir until lightly browned
to make a roux. Add cumin and then whisk in reserved liquid until thickened. Top steaks wi
th sauce, sprinkle with cheese and green onions. Garnish with cilantro.

Nutritional Information

No Nutritional Information Available


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