Sliced Steak and Roasted Poblano Gravy

Recipe by PaulaG
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    (5 ounce) beef top sirloin steaks, 5 oz each cut 3/4 to 1 inch thick
  • cajun seasoning or dry steak seasoning
  • 2
    large poblano peppers
  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 2
    cups beef stock, approximate
  • 1
    teaspoon ground cumin
  • salt and pepper
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DIRECTIONS

  • Rinse the steaks under running water and pat dry, rub with seasoning and allow to stand at room temperature while preparing the peppers.
  • Place the peppers under the broiler and broil until the skin blackens and peppers are soft, put in paper bag and allow to stand until cool.
  • When the peppers are cooled, slip off skins, cut in half and remove seeds; place in a blender container with a small amount of the beef stock. Process the peppers until smooth, set aside.
  • Place the meat on broiler rack and broil 6 to 8 minutes per side or until medium; allow meat to stand for 10 minutes before slicing.
  • Melt the butter in a medium saucepan, stir in flour and allow to simmer over medium low heat until flour is golden.
  • Whisk in beef stock, Worcestershire sauce and cumin; continue to cook; as mixture thickens whisk in the pureed peppers and cook until desired consistency; season with salt and pepper to taste.
  • Slice the meat into 1/4 inch slices, arrange on plate and pour gravy over all.
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