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Fiesta Steak Del Rio


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

25 minutes


4 servings


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

1 (14-1/2 oz.)  can  beef broth

3  sun-dried tomatoes

2  dried chipotle peppers

*  salt

*  coarse ground black pepper

2  tablespoons  olive oil

2  tablespoons  flour

1  tsp.  ground cumin

1  cup  finely shredded Cheddar cheese

1/2  cup  chopped green onions

*  cilantro sprigs for garnish


Heat charcoal or gas grill, or heat oven to broil.

Bring beef broth, tomatoes and dried peppers to a boil in a small saucepan. Simmer 3 minutes. Remove from heat and let stand 15 minutes.

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.

While steak cooks, pour broth, peppers and tomatoes into blender. Blend 30 seconds. Strain pureed mixture through a strainer, 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 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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