Spicy Sirloin Steak with Chipotle Sauce
More From Oxmoor House
Amount per serving
- Calories: 192
- Calories from fat: 37%
- Fat: 7.8g
- Saturated fat: 2.1g
- Protein: 23.3g
- Carbohydrate: 6.2g
- Fiber: 0.5g
- Cholesterol: 42mg
- Iron: 1.9mg
- Sodium: 374mg
- Calcium: 27mg
- 1 tablespoon light brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound top sirloin steak, trimmed
- 2 teaspoons olive oil
- 1 cup less-sodium beef broth, divided
- 1 tablespoon tomato paste
- 1 chipotle chile, canned in adobo sauce, minced
- 1 tablespoon canned adobo sauce
- 1 tablespoon all-purpose flour
- 1. Combine first 5 ingredients in a small bowl; rub evenly over steak.
- 2. Heat olive oil in a large nonstick skillet over medium-high heat. Add steak; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steak from pan, and keep warm.
- 3. Combine 3/4 cup broth and next 3 ingredients; add to pan, and cook 4 minutes, scraping pan to loosen browned bits.
- 4. Combine flour and remaining 1/4 cup broth, stirring with a whisk. Add to pan; cook 1 minute or until slightly thickened. Remove from heat. Cut steak diagonally across grain into thin slices. Serve with chipotle sauce.
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