Minute Steaks with Chipotle Gravy
Buttery, fork-tender steaks, simply seasoned with salt and pepper, pan-seared until golden and crisp, and then smothered in a smoky, satiny, mildly fiery gravy.
This show-stopping meal will change your opinion about “busy weeknight cooking”
You only need 5 ingredients and about 20 minutes to create a meal that looks and tases like it took eons to prepare!
Although this recipe calls for minute steaks or cube steaks, they’re not the same thing
Minute steaks are thin (usually 1/4-inch) cuts of tenderized beef from the sirloin of a cow. Cube steaks are often from tougher cuts of meat and the beef is run through a meat tenderizer (which is why the steaks have a cube pattern). Both will work here, so use what you can find, or what’s on sale.
How should you serve your minute steaks with chipotle gravy?
For a complete and filling meal, serve the steak with your favorite raw or steamed vegetable and a “starchy side”, such as rice, beans, pasta, potatoes, sweet potatoes, quinoa, couscous, or whole grain bread. Trust me, you’ll want something to soak up the gravy!
Minute Steaks with Chipotle Gravy
Ingredients
- 4 minute steaks or cube steaks, about 4 to 5 ounces each (see note above)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 1/2 cups half-and-half
- 1 tablespoon minced chipotle chiles in adobo sauce, or more/less to taste
- Chopped fresh chives for serving
Equipment
Instructions
- Season both sides of the steaks with salt and black pepper. Place the flour in a shallow dish, add the steaks and turn to coat (reserve 1 tablespoon of the dredging flour for the gravy).
- Heat the vegetable oil in a large skillet over medium heat. Working in batches to prevent crowding the pan, shake the excess flour from the steaks and add them to the hot oil. Cook until browned and crisp on both sides, about 2 to 4 minutes per side. Transfer the steaks to a plate.
- Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the remaining tablespoon of flour (used to dredge the steaks). Whisk in the half-and-half and chipotle chiles. Simmer until the sauce thickens to a gravy consistency, whisking frequently.
- Season to taste with salt and black pepper. Return the steaks to the pan and cook for 30 seconds to heat through. Top with the fresh chives and serve.