Incorrect Steak with Dixon Red Chili Sauce

Total Time:
20 min
5 min
15 min

1 serving

  • 1 (10 to 12-ounce) New York steak, prepared medium-rare
  • Dixon red chili sauce, recipe follows
  • White cheddar, fine quality, grated, to taste
  • 1 egg, fried, sunny side up
  • Dixon Red Chili Sauce:
  • 3 ounces canola or other vegetable oil
  • 4 tablespoons flour
  • 1 cup red chili puree, recipe follows
  • 1/2 teaspoon salt
  • 1 cup chicken broth
  • Red Chili Puree:
  • 12 dried New Mexican red chiles, lightly oven roasted, stems broken off, and seeds shaken out or 1/2 cup pure New Mexican red chile powder (medium to mild; Medium Dixon is best)
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry Mexican leaf oregano
  • 1/2 cup hot water
  • Top steak with a ladle of Dixon red chili sauce. Sprinkle with shredded cheddar cheese and top with fried egg. The heat from the sizzling steak, warm chili sauce and egg will melt the cheese.

Dixon Red Chili Sauce:
  • Heat oil in saute pan. Stir in the flour and cook to a golden brown. Add the red chili puree and salt, and cook another 30 seconds, stirring constantly. Add the broth little by little, whisking it smooth. Add enough broth to make a medium-thin red sauce.

Red Chili Puree:
  • Place all ingredients in a blender and zap into a smooth puree. Be sure to blend long enough to completely puree the garlic. The mixture should be loose enough to pour. If necessary, add a bit more water.

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