Uncle Dick's Incorrect Steak
My dad named this steak, first focusing on the incorrect part, because while he deemed this meal as glorious as “a first kiss,” it includes egg and cheese, two foodstuffs that should not be eaten with beef if you care about your cholesterol or your diet in general. But where’s the fun in that?
We like to honor historic figures at The Fort who we imagine would like our food. We named this for Uncle Dick Wooten, a mountain man of yore who is perhaps best known for establishing the first toll road in Colorado along the Santa Fe Trail. When you travel south today on Interstate 25 near Raton you still cross over Wooten’s Pass, but the toll is gone.
A steak as decadent as this one perhaps needs a toll!
|Ingredients:||1 8-12-oz beef sirloin steak, cut 2-inches thick
1 large egg
1/4 cup shredded sharp white Cheddar cheese
1/4 cup Red Chile sauce (see below)
sprinkling of commercial dry rub for beef, such as Char Crust, or salt and freshly ground black pepper
To make the Red Chile Sauce:
6 tbsp Canola oil
4 tbsp all-purpose flour
1 cup Red Chile Puree (Old El Paso, Stokes, or chili powder combined with flower, water and New Mexican garlic)
1-2 ½ cups chicken broth
|Directions:||Lightly coat the steak with Canola oil and generously season with the dry rub. Cook the steak over high heat on charcoal grill (with mesquite) or a gas grill for 6 to 8 minutes per side for medium rare. While the steak is grilling, cook the egg sunny-side up on a griddle or in an egg pan. When the steak is ready, top it with the cheese, Red Chile Sauce and the egg.
Place the oil in a sauté pan over medium heat. Add flour, and cook, stirring about 2 minutes until the flour turns golden brown. Turn off the heat and add chile puree. Return to the heat and cook for 30 seconds, stirring constantly. Gradually add 1 cup of broth, whisking the sauce until smooth. Simmer over low heat for 8 to 10 minutes, stirring often, and add enough broth to make a medium-thin sauce.