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Grilled New York Strip Steak With Chipotle Gravy
Prep Time:
10 minutes
Cook Time:
25 minutes
4 servings

4 H-E-B Natural Angus New York Strip Loin Steaks, cut 1 1/4-inch thick

1 can (14 1/2 ounce) beef broth

3 sun-dried tomatoes

2 dried chipotle peppers

2 tablespoons olive oil

2 tablespoons flour

1 teaspoon ground cumin

1 cup finely shredded cheddar cheese

1/2 cup chopped green onions


Heat charcoal 40 minutes or gas grill 10 minutes with lid closed.
Bring beef broth, tomatoes and dried peppers to a boil in a small saucepan. Simmer 3 minu
tes. Remove from heat and let stand 15 minutes.
Season both sides of steak with salt and pepper. Grill 10 to 11 minute per side over Medi
um-Low coals. Remove when a thermometer inserted in center reads 140F for Medium Rare don
eness. Let steak stand 5 minutes. (Or, steaks may be seared in a heated skillet 2 minute
s per side and roasted in a 425F oven 12 to 15 minutes.)
While steak cooks, pour broth, peppers and tomatoes into blender. Blend 30 seconds. Stra
in pureed mixture through a sieve, 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 whisk in reserved liquid until thickened.
Top steaks with sauce, sprinkle with cheese and green onions. Garnish with cilantro.

Nutritional Information

No Nutritional Information Available


No Source Information Available