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 sauti 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 buzz 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.
From: The Fort, Denver, CO. 19192 Highway 8 - Morrison, CO; 303-697-4771
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