Sliced Steak And Roasted Poblano Gravy

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 2 teaspoons worcestershire sauce
• 1 teaspoon ground cumin
• salt and pepper

Recipe

• 1 rinse the steaks under running water and pat dry, rub with seasoning and allow to stand at room temperature while preparing the peppers.
• 2 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.
• 3 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.
• 4 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.
• 5 melt the butter in a medium saucepan, stir in flour and allow to simmer over medium low heat until flour is golden.
• 6 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.
• 7 slice the meat into 1/4 inch slices, arrange on plate and pour gravy over all.