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Grilled New York Strip Steak With Chipotle Gravy



Quick and easy


Prep Time:

10 minutes

Cook Time:

25 minutes


4 servings


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

1  can (14 1/2 ounce)  beef broth

3  sun-dried tomatoes

2  dried chipotle peppers

2  tablespoons  olive oil

2  tablespoons  flour

1  teaspoon  ground cumin

1  cup  finely shredded cheddar cheese

1/2  cup chopped green onions


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

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 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.)

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

Created 07/31/2009
Overall Rating