Fiesta Steak Del Rio

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


1lb.Beef Center-Cut Top Sirloin Steak, cut 1-inch thick,

1 (14-1/2 oz.)canbeef broth,

3sun-dried tomatoes,

2dried chipotle peppers,


*coarse ground black pepper,

2tablespoonsolive oil,


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.

Nutritional Information

No Nutritional Information Available

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