Smothered Sirloin Steak with Adobo Gravy

With all of the rave reviews, my expectations were high for this simple recipe. It was ok, but I won't make again. Paul thought the sauce did nothing special to the steak. Leftovers were tough when reheated, so I wouldn't cut into small slices but would cut into four pieces.

This recipe was wonderful! I used a bit more beef consomme and adobo sauce because I knew I would want more gravy for my husband, my guests and me. It is very spicy, but has a delicious flavor. We served it with green rice, which was a great pairing. The only change I plan to make is to make it with flank steak next time, otherwise it is perfect.

Really, really good. Spicy! so watch out if you're a spice wimp. Next time I would probably increase the beef consomme to 2/3 cup to decrease the heat a bit and make more "gravy" to go over it. I would also only cook the patties initially for four minutes instead of the ten stated in the recipe so that the patties would be more moist. Subbed 95% ground round for the ground sirloin which was 90%.

This is a great recipe. I can't believe no one has reviewed it yet. It is a spicy dish, however, so if you don't like heat, better not try it. It is easy and quick to make and the flavor is awesome. We make it often.