Recipe courtesy of The Fort Restaurant

Incorrect Steak with Dixon Red Chili Sauce

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 1 serving
Save Recipe

Ingredients

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

Directions

  1. 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:

  1. 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:

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Swiss Steak

Sirloin Steak

Jamie's Chili

Beef Brisket Grinder with 3 Peppercorn Glaze, Steak Sauce Mayo, and Cheddar-Scrambled Eggs

Steak Sandwiches

Steak Involtini

Spanish Steak

Wagyu Steak