1lb.Beef Center-Cut Top Sirloin Steak, cut 1-inch thick,
1 (14-1/2 oz.)canbeef broth,
2dried chipotle peppers,
*coarse ground black pepper,
1 tsp.ground cumin,
1cupfinely shredded Cheddar cheese,
1/2cupchopped green onions,
*cilantro sprigs for garnish,
1Heat charcoal or gas grill, or heat oven to broil.
2Bring beef broth, tomatoes and dried peppers to a boil in a small saucepan. Simmer 3 minutes. Remove from heat and let stand 15 minutes.
3 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 or 150 degrees F for Medium. Let steak stand 5 minutes. Cut into 4 portions.
4 While steak cooks, pour broth, peppers and tomatoes into blender. Blend 30 seconds. Strain pureed mixture through a strainer, reserving the liquid for sauce.
5Blend 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 with sauce, sprinkle with cheese and green onions. Garnish with cilantro.
No Nutritional Information Available