If you haven't tried chipotle peppers this is a great dish to get you acquainted with them. Chipotles are smoked jalapeno peppers and are most commonly found canned in a spicy tomato sauce. They can be pretty spicy so start out with half of one first. To help reduce the heat a bit scrape out all the seeds.
If you can’t find the canned variety substitute 1/2 to 1 teaspoon dried ground chipotle pepper found in the spice section.
4 (3/4-inch-thick) eye of round steaks, trimmed
Vegetable cooking spray
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced
1 chipotle pepper packed in adobo sauce, seeded and minced
1 (10-ounce) can condensed beef broth or beef consommé
1 tablespoon soy sauce
2 teaspoons cornstarch
Prepare indoor or outdoor grill for medium-high heat. Spray steaks with cooking spray and season with salt and pepper. Place on grill grate and cook, 3 minutes per side or until desired degree of doneness. Remove from grill and let rest 10 minutes.
Meanwhile, in a large skillet sprayed with cooking spray, sauté onion and bell pepper over medium-high heat 5 minutes or until tender. Add 1/2 of the minced chipotle pepper and cook 1 minute. Stir in consommé and bring to a simmer. If more heat is desired stir in remaining chipotle pepper.
Stir together soy sauce and cornstarch and add to onion mixture, stirring constantly. Cook 1 minute or until sauce is thickened. Serve sauce over steaks.
Note: For testing purposes only, I used Campbell’s Condensed Beef Consommé.