Sliced Steak and Roasted Poblano Gravy

Ingredients

• 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

Directions

1. 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. 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. 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. 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. 5

   Melt the butter in a medium saucepan, stir in flour and allow to simmer over medium low heat until flour is golden.

6. 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. 7

   Slice the meat into 1/4 inch slices, arrange on plate and pour gravy over all.