Minute Steaks with Chipotle Gravy

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.

Course Main Course

Cuisine American

Keyword chipotle chilies, cube steaks, gravy, minute steaks

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 616kcal

Author Robin Miller

Equipment

Skillet

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

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.

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