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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 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


Source


No Source Information Available