4H-E-B Natural Angus New York Strip Loin Steaks, cut 1 1/4-inch thick,
1can (14 1/2 ounce)beef broth,
2dried chipotle peppers,
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.
No Nutritional Information Available