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.
No Nutritional Information Available