Grilled New York Strip Steak With Chipotle Gravy

Prep Time:
10 minutes
Cook Time:
25 minutes
4 servings


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

1can (14 1/2 ounce)beef broth,

3sun-dried tomatoes,

2dried chipotle peppers,

2tablespoonsolive oil,


1teaspoonground cumin,

1cupfinely shredded cheddar cheese,

1/2cup chopped green onions,


1Heat charcoal 40 minutes or gas grill 10 minutes with lid closed.

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.

3Season both sides of steak with salt and pepper. Grill 10 to 11 minute per side over Medium-Low coals. Remove when a thermometer inserted in center reads 140F for Medium Rare doneness. Let steak stand 5 minutes. (Or, steaks may be seared in a heated skillet 2 minutes per side and roasted in a 425F oven 12 to 15 minutes.)

4While steak cooks, pour broth, peppers and tomatoes into blender. Blend 30 seconds. Strain pureed mixture through a sieve, 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 whisk in reserved liquid until thickened.

6Top steaks with sauce, sprinkle with cheese and green onions. Garnish with cilantro.

Nutritional Information

No Nutritional Information Available

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