Steak With Three Chile Sauce Recipes

Steps:

• Make sauce:
• Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.
• Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.
• Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
• Grill steaks:
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
• Serve steaks with sauce.

Steps:

• Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
• Place all the ingredients in a food processor and process until smooth.
• Place all ingredients in a small bowl and mix well.

Steps:

• 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.
• 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.
• 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.

Steps:

• In a bowl, combine first 5 spices; set aside.
• Dredge meat in flour, shaking off excess.
• In a large skillet, heat oil and add steak slices to brown. When all are browned, transfer them to a plate.
• Add onion and green pepper to skillet and cook over moderate heat for 5 minutes.
• Add garlic and the spice mixture, stirring for a minute.
• Add tomato paste, brown sugar and lime juice and broth.
• Bring mixture to a boil and let simmer.
• Add steak sliced to sauce to heat through.

Steps:

• In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
• Add the steaks, turning to coat evenly.
• Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
• Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
• Arrange steaks in a single layer so that they don't touch.
• Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
• Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.

Steps:

• Preheat broiler.
• Pat steak dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Broil on a broiler pan 4 to 6 inches from heat, turning once, about 6 minutes total for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before slicing.
• While steak rests, stir together remaining ingredients until sugar has dissolved. Serve sliced steak with sauce.

Steps:

• SAUCE:.
• Heat a dry 10" skillet over medim heat for 2 minutes. Toast the ancho and pasilla chiles in the heated skillet for about 20 seconds on each side. They'll become fragrant, but do not allow them to scorch or they'll become bitter. Remove the stems, seeds and ribs from the toasted chiles, and soak them in hot water to cover for about 20 minutes to rehydrate. Drain them and put them in the blender with the chipotle chile.
• Heat 1 tbs of oil over medium heat in the same skillet you used for toasting the chiles. Add the onions. Cook until soft and golden brown, stirring often, for about 10 minutes (lower the heat if needed to prevent scorching). Add the garlic and cook, stirring, for an additional minute. Move the onions and garlic to the blender, along with the cilantro, brandy, and 1/4 cup water. Puree everything to a smooth paste, adding more water as needed, 1 tbs at a time. Transfer the chile puree into a small bowl.
• Heat the remaining 2 tbs of oil in a small saucepan over medium-high heat. Make sure you're wearing an apron or smock at this point (trust me). When the oil is shimmery and just beginning to smoke, quickly add the chile paste (step back a bit, it will spatter violently).Cook, stirring constantly to incorporate the oil, for about 2 to 4 minutes, or until the mixture becomes very thick. Turn down the heat a bit if necessary to prevent scorching. Reduce the heat to medium and add the broth gradually, stirring. Add the brown sugar and salt. Simmer for another 1 to 2 minutes, or until the mixture has the consistency of a medium-thick sauce. Add salt to taste.
• STEAKS:.
• Place your oven rack 4" from the broiler element and heat broiler on high. Drizzle both sides of your steaks with lime juice and season with salt and pepper to taste. Heat an 11 or 12" skillet (cast iron is ideal here) over medium-high heat. Add the olive oil. Sear the steaks, two at a time, for two minutes per side. Lower the heat as needed, and continue cooking steaks until they are done to your liking (approximately 2 additional minutes on the second side for medium rare). Transfer the first two steaks to a rimmed baking sheet and repeat with remaining 2 steaks.
• Once all the steaks are cooked, turn the heat to medium and pour the chile sauce into the pan. Stir to incorporate any browned bits and drippings into the sauce. Sprinkle the steaks with the Oaxaca cheese, spoon some sauce over them, then top with the cotija. Put the baking sheet under the broiler for about a minute, just to melt the cheese. Serve immediately.