- Note: If you want to tone down the spiciness, scrape out and discard the seeds from the chipotle chilies before using them and/ or use one chili instead of two.
- In a blender, mix together broth and chilies; set aside.
- Cut steak crosswise into 2 roughly equal pieces.
- Season meat to taste with salt and pepper.
- Heat oil in a 12-inch frying pan over high heat.
- When pan is hot, add steak.
- Cook, turning 2-3 times, until well browned but still rare in thickest part (cut to test), 6-7 minutes.
- Transfer meat to a serving platter or carving board and let stand.
- Meanwhile, add the broth and chili mixture to pan.
- Whisk constantly and boil until reduced to 1/2 cup, about 2 minutes.
- Whisk in sour cream and cook just until hot, about 1 minute.
- Remove sauce from heat and transfer to a small serving bowl.
- Cut meat crosswise into thin slices.
- Sprinkle to taste with minced cilantro and offer chipotle sauce to drizzle over meat to taste.
Leftover Smarts: What to do with the rest of the can of chipotles? You can freeze them to use later in soups, stew, and salsas. Since most recipes call for using only one or two chilies
at time, divide them into small, easy to use portions before freezing