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Nutrition Facts
Serving Size 277 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 850 mg 35%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 43 g
Vitamin A 20% Iron 15%
Vitamin C 15% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fiesta Steak Del Rio

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

14 1/2 Oz H-E-B Select Ingredients Beef Broth
3 H-E-B Sundried Tomato Strips
2 dried chipotle peppers
4 t-bone steaks, cut 1 inch thick
1/8 Tsp salt
1/8 Tsp black pepper
2 Tbsp extra virgin olive oil
2 Tbsp H-E-B Baker's Scoop All Purpose Flour
1 Tsp ground cumin
1 cup(s) shredded cheddar cheese
1/2 cup(s) green onions, chopped
1 Tbsp cilantro, garnish
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Heat charcoal, 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 10-15 minutes per side over Medium coals or broil 8-12 minutes per side.
Remove when a thermometer inserted in center reads 140°F for Medium Rare or 150°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, green onions and garnish with cilantro.



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